The influence of plating technique and incubation temperature on bacterial count from fish and fishery products
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Date
1981
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Show full item recordAbstract
For bacterial sampling of raw unprocessed fish and frozen fishery products, spread plate method is preferable to pour plate method; incubation of plates at 30°C gives a higher count than incubation at 37°C. Analysis of variance of the data shows that sample variation between different types of fishes is highly significant whereas the variations between triplicate plates are not significant at 5 % level.Journal
Fishery TechnologyVolume
18Issue/Article Nr
2Page Range
95-100Collections