Microbiological quality and safety of Skipjack tuna loins (Katsuwonus Pelamis) intented for canning
Tuna is a food widely consumed fresh and canned as well. After catching and filleting, a pre-cooking step is normally followed by freezing and shipping to canning industry as loins. The aim of this paper was to assess the microbiological quality and safety of tuna loins (50 samples) imported by an I...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Ss.Cyril and Methodius University, Skopje
2018-03-01
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| Serier: | Macedonian Veterinary Review |
| Fag: | |
| Online adgang: | http://www.macvetrev.mk/2018-1/macvetrev-2017-0028.pdf |
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