Prevalence of enterotoxin genes and antibacterial susceptibility pattern of pathogenic bacteria isolated from traditionally preserved fish products of Sikkim, India
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DOI: 10.1016/j.foodcont.2021.108009
Abstract: Abstract Suka ko maacha, sidra and sukuti are traditionally preserved fish products of Sikkim in India. The present study was aimed to assess the microbiological quality of traditionally preserved fish products by identifying the potential… read more here.
Keywords: sikkim india; traditionally preserved; preserved fish; staphylococcus ... See more keywords