ShareChanges in and quality control of crustacea.
Altération et contrôle qualité des crustacés.
Author(s) : LE MORVAN I.
Type of article: Article
Summary
The article presents the chemical composition of crustacea, the causes of changes in them (bacteria, consequences of these changes), crustacea quality control (organoleptic, chemical, microbiological criteria and others), with, as an example, specifications for frozen shrimps. It finishes with a few examples of treatment for raw, cooked and brine shelled shrimps.
Details
- Original title: Altération et contrôle qualité des crustacés.
- Record ID : 1995-1007
- Languages: French
- Source: Rev. gén. Froid - vol. 84 - n. 945
- Publication date: 1994/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Shrimp; Treatment; Deterioration; Quality; Chemical property; Seafood; Crustacea
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