Ozone (O3) Process Technology (OPT): An Exploratory Brief of Minimal Ozone Discharge applied to Shrimp Product-Reference-Cited by-同舟云学术

Ozone (O3) Process Technology (OPT): An Exploratory Brief of Minimal Ozone Discharge applied to Shrimp Product

Published:2015-08 Issue: Volume:75 Page:2427-2435
ISSN:1876-6102
Container-title:Energy Procedia
language:en
Short-container-title:Energy Procedia

Author:

Okpala Charles Odilichukwu R.,Bono Gioacchino,Abdulkadir Abdurahim,Madumelu Chukwuka U.

Publisher

Elsevier BV

Reference30 articles.

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3. Effects of high pressure processing (HPP) on the microbiological, physicochemical and sensory properties of fresh cheese: A review;Okpala;African Journal of Biotechnology,2009

4. Okpala COR. Investigation of quality attributes of ice-stored Pacific white shrimp (Litopenaeus vannamei) as affected by sequential minimal ozone treatment. LWT Food Science & Technology 2014;57:538-547.

5. Changes of physicochemical properties of sequential minimal ozone-treated ice-stored Pacific white shrimp (Litopenaeus vannamei);Okpala;Current Nutrition & Food Sciences,2014

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