Chemical And Microbiological Studies On Canned Fish

Study the Effect of storage temperature (room Temperature and incubated at 37*C and 55*C)On The Microbiological, Chemcal and organoleptical properties of locally canned mackerel periodically every month for A storage period of 6 months. Some Of The Canned Samples were left for ayear under the aforementioned condition which were microbiologically analysed.