Improving the properties of frozen shrimp by improving the characteristics of the surface ice glaze
Research work was carried out on the introduction of various food additives in the icing of raw-frozen shrimp. This allowed us to pre-serve the quality indicators of shrimp, as well as to increase the shelf life from 4 months. up to six months.
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/63/e3sconf_ebwff2020_04003.pdf |