Microbiological quality of grey-mullet roe.

@article{Voidarou2011MicrobiologicalQO,
  title={Microbiological quality of grey-mullet roe.},
  author={Ch Voidarou and Athanasios Alexopoulos and Stavros Plessas and H Noussias and Elisabeth Stavropoulou and K Fotou and Athina Tzora and Ioannis Skoufos and Eugenia Bezirtzoglou and K Demertzi-Akrida},
  journal={Anaerobe},
  year={2011},
  volume={17 6},
  pages={
          273-5
        }
}
The Greek grey-mullet roe is produced from the fully developed gonads of the female mullet (Mugil cephalus) couth in lagoons during their reproductive migration. The traditional processing method of the roe includes, air drying, salting, shape formation and covering with multiple layers of natural beeswax for preservation and distribution. Fish Roe brands have been a staple in local diet and is increasingly becoming popular in the international market. As a ready-to-eat food it's microbial… CONTINUE READING