Bacteriological studies of the boiled fish industry / Malee Sundhagul, Pijitr Sornsrivichai, Puangpen Smanmathurapoj
โดย: Sundhagul, Malee
ผู้แต่งร่วม: <SMANMATHURAPOJ=SUYANANDANA>, Puangpen | Sornsrivichai, Pijitr | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 23/1 Rep. no. 2ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1968 รายละเอียดตัวเล่ม: 11 p.หัวเรื่อง: Boiled fish | Boiled fish industryสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: Boiling of fish in brine is a method of short term preservation of fish practiced in south-east Asia regions including Thailand. The keeping quality of boiled fish depends on, among other things, the bacteriological quality of the finished product. Low-quality raw materials with high bacterial counts together with unsanitary processing practices influence the quality of the boiled fish.สาระสังเขป: In this study the bacteriological quality of the raw materials such as fresh fish, salt, and water used in the preparation of the brine were examined. Sanitary conditions in the processing and marketing of boiled fish were investigated based on observation and bacteriological studies. Results of investigations are presented. Based on information obtained, processing steps and practices that tend to cause large increases in bacterial content of the boiled fish are revealed. Suggestions to improve the sanitary conditions of the boiled fish industry are also given. Authors
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1968/86 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1968/86-2 |
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