Most microbial quality of frozen fish related news are at:
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More microbial quality of frozen fish related news:
THE EFFECT OF CHITOSAN CONCENTRATION AND STORAGE TIME ON THE QUALITY OF SALTED-DRIED ANCHOVY (Stolephorus heterolobus) coastdev.undip.ac.id 1 Aug 2013 | 11:45 am
The use of chitosan as preservative agent in fish processing had been conducted for some reasons for example its usage as food additive that can prevent microbial growth, as antioxidative agent, and, ...
Workshop on “Quality Certification – A critical tool for Business success” iti.lk 2 Aug 2013 | 10:00 pm
For Businessmen and Industrialists engaged in Fresh fruits and vegetables Processed foods Fish – Fresh, Frozen, Processed Spices Date : 29th August 2013 Venue: ITI Main Auditorium Time: 8 30 am...
