Q111: The occurrence of the following bacteria in seafood is considered... - Microbiological and Quality Aspects of Fish and Fishery Products - Fish Processing Technology- ICAR JRF/SRF 2024 | Agrigyan

Section A: General Agriculture Microbiological and Quality Aspects of Fish and Fishery Products Fisheries Resources Fish Biology and Stock Assessment Fisheries Management and Responsible Fisheries Fisheries Livelihood Fish Biochemistry Low and High Temperature Preservation Fish Curing, Value Addition and By-Products
111
Fish Processing Technology- ICAR JRF/SRF 2024
MCQ (Single Correct) +4 −1
The occurrence of the following bacteria in seafood is considered as the biological hazard
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