Effectiveness of scallop powder ice in reducing bacterial...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 11 Vol. 64; Iss. 1

Effectiveness of scallop powder ice in reducing bacterial load on fresh whole fish and in the melted ice water

Ahmed, Sunzid, Akand, Nahinur Rahman, Islam, Md. Tanvir, -Mamun, Arafat-Al, Bari, Md. Latiful
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Volume:
64
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.06.002
Date:
November, 2015
File:
PDF, 219 KB
english, 2015
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