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| Field | Value |
| Title | The influenceof plating technique and incubation temperature on bacterial count from fish and fishery products |
| Names |
Nirmala Thampuran
Iyer, H.K. Iyer, K.M. |
| Date Issued | 1981 (iso8601) |
| Abstract | For bacterial sampling of raw unprocessed fish and frozen fishery products, spread plate method is preferable to pour plate method; incubation of plates at 30°C gives a higher count than incubation at 37°C. Analysis of variance of the data shows that sample variation between different types of fishes is highly significant whereas the variations between triplicate plates is not significant at 5 % level. |
| Genre | Article |
| Identifier | Fish Technol.18:95-100 |