Traditional method of fish treatment, microbial count and palatability studies on spoiled fish

Traditional method of fish treatment, microbial count and palatability studies on spoiled fish

Aims: To evaluate the microbial count and palatability acceptance of spoiled fish after treatment with traditionally used naturalsolution.Methodology and results: To compare microbial count of spoiled fish before and after treatment with natural solution practicedby local people in Malaysia, 10 g of...

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Bibliographic Details
Main Authors: Abd Aziz, N. A., Mokhtar, S. I., Paneer Selvam, A., Mokhtar, S. B.
Format: Article
Language:English
Published: Malaysian Society for Microbiology 2013-01-01
Series:Malaysian Journal of Microbiology
Subjects:
Spoiled fish
Traditional treatment
Rice vinegar
Online Access:http://web.usm.my/mjm/issues/vol9no2/Research%202.pdf

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