Bacteria standards of merluccius capensis / paradoxus (Cape Hake) and other deepsea whitefish products
Thesis (PhD (Microbiology))--University of Pretoria, 1996. === This study analysed the bacteria numbers of Hake products manufactured at 6 different levels of processing complexity, analyses were conducted at 20°C on Salt Water Agar (SWA) for a 48h incubation period. This enumeration method was s...
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| Language: | en |
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University of Pretoria
2016
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| Online Access: | http://hdl.handle.net/20.500.11838/2007 |