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Bacillus bacteria was identified at several stages of processing frozen tasteless smoked tuna. Samples were taken from raw tuna, during smoking, and from the final product to analyze the presence of Bacillus. The results showed that Bacillus was present during smoking but not in the final product, likely because the smoking and freezing processes reduced Bacillus levels.
- Author
- hasyiati aini
- Language
- EN