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  • Fish Handling, Preservation and Utilization
  • Proceedings of the Seminar on the Advances in Fish Processing Technology in Southeast Asia in Relation to Quality Management, Singapore, 29 October - 1 November 1996
  • ပစ္စည်းပြသခြင်း။
  •   အိမ်
  • 08 SEAFDEC/MFRD Publications
  • 02 Technical Publications and Reports on Fish Handling and Post-harvest Practices
  • Fish Handling, Preservation and Utilization
  • Proceedings of the Seminar on the Advances in Fish Processing Technology in Southeast Asia in Relation to Quality Management, Singapore, 29 October - 1 November 1996
  • ပစ္စည်းပြသခြင်း။
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Chilled storage of Malaysian fishballs and hazards and CCP analyses

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ရက်စွဲ
1997
စာရေးသူ
Yu, S. Y.
Lee, C. C.
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စိတ္တဇ
Fishballs from six local factories were stored at 5°C for 1, 2, 3, 4, 7 and 10 days. There were no changes in texture at 3 days of storage but bacterial spoilage rendered the fishballs unacceptable by the fourth day. Most of the bacteria were non-halophilic. The main genera isolated were Aerococcus, Acinetobacter, Pseudomonas, Staphylococcus, Corynebacterium, Micrococcus, Streptococcus, and Enterobacteria. Hazards and critical control points have been identified at various stages of fishball processing.
URI
http://hdl.handle.net/20.500.12066/4837
Suggested Citation
Yu, S. Y., & Lee, C. C. (1997). Chilled storage of Malaysian fishballs and hazards and CCP analyses. In K. K. Hooi, L. K. Low, & P. Y. Lim (Eds.), Proceedings of the seminar on the advances in fish processing technology in Southeast Asia in relation to quality management, Singapore, 29 October - 1 November 1996 (pp. 120-123). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
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  • Proceedings of the Seminar on the Advances in Fish Processing Technology in Southeast Asia in Relation to Quality Management, Singapore, 29 October - 1 November 1996 [37]

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