Figure 3b. Percentage frequency of occurrence of bacteria isolated from iced tail portion of shrimp.

From

Application of Hazard Analysis Critical Control Point (HACCP) Concept Using Sodium Metabisulphite and Hypochlorite to Enhance Microbial Safety of Shrimps

Bernard Johnson Okpako Efiuvwevwere, Chimezie Jason Ogugbue, Godwin Emoghene, Augustine Kpeedee Ngbara-ue

American Journal of Microbiological Research. 2020, 8(1), 24-33 doi:10.12691/ajmr-8-1-4