Comparative study on spoilage and pathogenic bacteria in selected commercial marine and freshwater fishes
Microorganisms are the major cause of spoilage of most seafood products. Fishes are more perishable than other protein foods and thus more prone to bacterial contamination. Based on above perspectives, a bacterial invasion in commercially important fresh and spoiled marine (Lates calcarifer, Lutj...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)
2017
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/57467/ http://irep.iium.edu.my/57467/ http://irep.iium.edu.my/57467/1/57467_Comparative%20study%20on%20spoilage.pdf http://irep.iium.edu.my/57467/7/57467_Comparative%20study%20on%20spoilage%20and%20pathogenic%20bacteria_scopus.pdf |