| Abstract |
With dynamic developments taking place in aquaculture, there is a shift in fish productivity from marine to aquaculture sector as evidenced by latest data. In order to prevent spoilage, many methods are in practise. Chilling, freezing, dying and use of chemicals are some of the usual methods. The basic principle involved in these methods of preservation of fish is to control the growth and activities of microorganisms. Microbiology of chilling and their role in fish preservation is presented in this paper. |
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