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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COMPARISON OF SENSORY CHARACTERISTICS AND BIOCH...
- Author(s) : LAKSHMANAN P. T.
- Date : 1988
- Languages : English
- Source: Fish. Technol. - vol. 25 - n. 1
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SHELF LIFE OF SHRIMP (PENAEUS MERGUIENSIS) STOR...
- Author(s) : SHAMSHAD S. I.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 5
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EFFECT OF THAWING AND SUBSEQUENT CHILLING ON TH...
- Author(s) : NIP W., MOY J.
- Date : 1981
- Languages : English
- Source: J. Food Process. Preserv. - vol. 5 - n. 4
View record
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Bestimmung des Gaping-Effecktes bei Nordseekrab...
- Author(s) : THIEMIG F., TOUBY T., OELKER P.
- Date : 1999
- Languages : German
- Source: Fleischwirtschaft - vol. 79 - n. 10
View record
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STUDY OF THE PROPERTIES OF FROZEN SHRIMPS.
- Author(s) : BHOBE A. M., PAI J. S.
- Date : 1986
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 3
View record