ShareEFFECT OF PRESERVATIVE ICE, CHILLED SEA WATER AND LACTIC ACID BACTERIA ON THE QUALITY OF SHRIMP.
Author(s) : AFSER N., MELANTA R., MOHANKUMAR K. C.
Type of article: Book chapter
Summary
A COMPARISON WAS MADE OF THE EFFECTS OF PARABEN, EDTA, LACTIC BACTERIA AND THE STORAGE IN ICE OR REFRIGERATED SEA WATER, ON THE SHELF LIFE OF INDIAN SHRIMPS. EFFECT ON THE ORGANOLEPTIC QUALITY, MICROFLORA AND COOKING QUALITY OF SHRIMPS.
Details
- Original title: EFFECT OF PRESERVATIVE ICE, CHILLED SEA WATER AND LACTIC ACID BACTERIA ON THE QUALITY OF SHRIMP.
- Record ID : 1990-1125
- Languages: English
- Source: In: Prog. Food Preserv. Process., Ceria - vol. 2
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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