ShareSummary
FROZEN SHRIMP WERE STORED ONE MONTH AT 255 K (-18 DEG C), THEN THAWED AND COOLED IN ICE FOR 48 HRS. STUDY OF THE EFFECT OF THESE TREATMENTS ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES. THAWING FOLLOWED BY COOLING RESULTS IN TEXTURAL COLLAGEN AND MICROFLORA CHANGES BUT AFFECTS NEITHER THE FLAVOUR NOR THE APPEARANCE OF SHRIMP. (Bull. bibliogr. CDIUPA, FR., 16, N. 2, 1982/02, 51, 164868.
Details
- Original title: EFFECT OF THAWING AND SUBSEQUENT CHILLING ON THE QUALITY OF PRAWN (MACROBRACHIUM ROSENBERGII).
- Record ID : 1983-0617
- Languages: English
- Source: J. Food Process. Preserv. - vol. 5 - n. 4
- Publication date: 1981
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Indexing
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