ShareThe suitability of indole as an index of prawn spoilage.
Author(s) : THOMAS F., IYER T. S. G., VARMA P. R. G.
Type of article: Article
Summary
Comparison of indole content in fresh, frozen or ice stored prawns. High indole contents show precisely the deterioration of prawns. On the other hand, low indole contents do not necessarily show an absence of deterioration.
Details
- Original title: The suitability of indole as an index of prawn spoilage.
- Record ID : 1996-2343
- Languages: English
- Source: Fish. Technol. - vol. 32 - n. 2
- Publication date: 1995
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Indexing
- Themes: Fish and fish product
- Keywords: Shrimp; Deterioration; Chilling; Crustacea; Freezing
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INDOLE IN SHRIMP: EFFECT OF FRESH STORAGE TEMPE...
- Author(s) : CHANG O.
- Date : 1983
- Languages : English
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Fresh and frozen shrimp: a profile of filth, mi...
- Author(s) : GECAN J. S., BANDLER R., STARUSZKIEWICZ W. F.
- Date : 1994/02
- Languages : English
- Source: Journal of Food Protection - vol. 57 - n. 2
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SUCCESSION OF BACTERIAL GENERA DURING ICED STOR...
- Author(s) : SURENDRAN P. K., MAHADEVA IYER D., GOPAKUMAR K.
- Date : 1985
- Languages : English
- Source: Fish. Technol. - vol. 22 - n. 2
View record
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EFFECTS OF TEMPERATURE ON THE DECOMPOSITION OF ...
- Author(s) : MATCHES J. R.
- Date : 1982
- Languages : English
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MICROSTRUCTURAL CHANGES OF ICE-CHILLED AND COOK...
- Author(s) : NIP W. K., MOY J. H.
- Date : 1988
- Languages : English
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