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TECHNICAL AND CHEMICAL CHARACTERISTICS OF SHRIMP.

[In Russian. / En russe.]

Author(s) : ROL L. N.

Type of article: Article

Summary

THE DISTRIBUTION OF BODY PARTS OF PANDALUS HYPSINOTUS BRANDT SHRIMP WERE DETERMINED AND THEIR CHEMICAL COMPOSITION WAS STUDIED. THE SHRIMP HAD BEEN STORED ONE MONTH AT 233 K (-40 DEG C), THAWED IN AIR THEN COOKED. IT WAS ESTABLISHED THAT ON THE WHOLE THE CHEMICAL COMPOSITION OF SHRIMP IS SIMILAR TO THAT OF CRAB MEAT. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-2372
  • Languages: Russian
  • Source: Rybn. Hoz. - n. 11
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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