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 natural solution. Methodology and results: To compare microbial count of spoiled fish before and after treatment with natural solution practiced by local people in Malaysia, 10...
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| Main Authors: | , , , |
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| Format: | Non-Indexed Article |
| Published: |
2013
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| Online Access: | http://discol.umk.edu.my/id/eprint/7826/ http://web.usm.my/mjm/issues/vol9no2/Research%202.pdf |
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