Comparative study on spoilage and pathogenic bacteria in selected commercial marine and freshwater fishes

Microorganisms are the major cause of spoilage of most seafood products. Fishes are more perishable than other protein foods and thus more prone to bacterial contamination. Based on above perspectives, a bacterial invasion in commercially important fresh and spoiled marine (Lates calcarifer, Lutj...

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Bibliographic Details

Main Authors:	Chowdhury, Ahmed Jalal Khan, John, Akbar, M. S., Nurul Lyana, Nordin, Noor Faizul Hadry, Masseren, Noor Isma Yanti, Jaswir, Irwandi, Bulbul, Mahbuba
Format:	Article
Language:	en en
Published:	Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM) 2017
Subjects:	SH151 Aquaculture - Fish Culture TP248.13 Biotechnology
Online Access:	http://irep.iium.edu.my/57467/1/57467_Comparative%20study%20on%20spoilage.pdf http://irep.iium.edu.my/57467/7/57467_Comparative%20study%20on%20spoilage%20and%20pathogenic%20bacteria_scopus.pdf http://irep.iium.edu.my/57467/ http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(7)%20R1.pdf
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