Microbial risk assessment and process standardization for cook-chill fish and partially processed value added fish

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dc.contributor.authorAnju
dc.contributor.authorNambudiri, D D
dc.date.accessioned2019-11-14T06:11:27Z
dc.date.available2019-11-14T06:11:27Z
dc.date.issued2007
dc.identifier.citation172726en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6284
dc.language.isoenen_US
dc.publisherDepartment of processing technology, College of fisheries, Panangaden_US
dc.subjectCook chill processen_US
dc.subjectMicrobial risk assessmenten_US
dc.subjectPackagingen_US
dc.subjectChillingen_US
dc.subjectStorage studiesen_US
dc.titleMicrobial risk assessment and process standardization for cook-chill fish and partially processed value added fishen_US
dc.typeThesisen_US

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