Research Output | Dar Al-hikmah Library | IIUM Only
Microorganisms are the major cause of spoilage of most seafood products. Fishes are more perishable than other protein foods and thus more prone to bacterial contamination. Based on above perspectives, a bacterial invasion in commercially important fresh and spoiled marine (Lates calcarifer, Lutjanus sanguineus) and freshwater fish (Pangasius panga