Practice in industry training in fish processing technology.
The spoilage of fish is retarded when its temperature is lowered thereby creating an environment unfavorable for bacteria to grow. Once the fish is frozen it should stay that way until sold. To obtain a good quality frozen fish one must use the best quality fresh fish. Freezing can preserve the qual...
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| Format: | Thèse |
| Langue: | anglais |
| Publié: |
Iloilo
College of Fisheries, University of the Philippines in the Visayas
1978.
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