The effect of different melanosis-inhibiting blends on the quality of frozen deep-water rose shrimp (Parapenaeus longirostris)

Author:

Martínez-Alvarez OscarORCID,Elvira López-Caballero María,Montero Pilar,Carmen Gómez-Guillén María del

Funder

Spanish Ministry of Economy and Competitiveness

European Union ERDF funds

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference39 articles.

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5. Toward shrimp without chemical additives: A combined freezing-MAP approach;Bono;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2012

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