The Effect of Nisin and Sulfite on the Quality of White Shrimp during Refrigerated Storage
碩士 === 國立臺灣海洋大學 === 食品科學系 === 104 === Due to polyphenol oxidase enzyme melanosis, microorganism and lipid oxidation, shelf life of shrimp under normal storage conditions is very short. In general, sulfite was used in shrimp to prevent from enzymatic browning and inhibiting microbial growth. However,...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/73794730944452668038 |