Effects of Storage Temperature on the Microbiological Quality of Fish Meat from Two Different Managemental Systems
Effects of Storage Temperature on the Microbiological Quality of Fish Meat from Two Different Managemental Systems
Rida Haroon Durrani1*, Fareeha Akhtar1, Ali Ahmad Sheikh1, Munazzah Maqbool1, Aleena Kokab1, Kiran Imtiaz2 and Muhammad Ilyas Riaz3
Fig. 1.
Bacterial pathogens in fish meat samples procured from local market (A) and super market (B).
Fig. 2.
Bacterial pathogens recovered from local fish market samples (A); super market samples (B) (All Seasons).
August 2021
Vol. 53, Iss. 4, Pages 1201-1601
