Effect of hexylresorcinol concentration on chemical, bacterial, sensory variations and shelf life of frozen cultured white leg shrimp (Litopenaeus vannamei)
Processing technology is important for the export amd import of shrimp and should be selected with regard to the needs of the market and be accepted by GRASS. Therefore, this project was carried out to achievie a proper technology, to maintain chemical, bacterial and sensory qualities and also the s...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Iranian Fisheries Research Organization
2016-01-01
|
| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
| Subjects: | |
| Online Access: | http://isfj.areo.ir/article_110217_en.html |