Nutritional and Sensory Quality of the Freshwater Prawn Macrobrachium rosenbergii and the Influence of Packaging Permeability on its Shelf Life-Reference-Cited by-同舟云学术

Nutritional and Sensory Quality of the Freshwater Prawn Macrobrachium rosenbergii and the Influence of Packaging Permeability on its Shelf Life

Published:2018-10-15 Issue:6 Volume:28 Page:703-714
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Simoes Julia Siqueira¹,Mársico Eliane Teixeira¹,De La Torre César Aquiles Lázaro¹,Mano Sérgio Borges¹,Franco Robson Maia¹,Santos Luiz Felipe Lopes Dos¹,Conte-Junior Carlos Adam¹

Affiliation:

1. Department of Food Technology, Veterinary School, Federal Fluminense University, Niteroi, Brazil

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2013.826769

Reference60 articles.

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2. APHA. 2001. Compendium of Methods for the Microbiological Examination of Foods, 4th edn. Washington, 676.

3. Composição centesimal e teor de colesterol do camarão branco do Pacífico

4. A dynamic approach to predicting bacterial growth in food

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