Quality changes in the fresh water prawn, Macrobrachium rosenbergii during storage on ice
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb01814.x/fullpdf
Reference7 articles.
1. Assessment of shelf life of fresh water prawns stored at 0oC;Angel;Journal of Food Technology,1981
2. Detection and incidence of specific species of spoilage bacteria on fish. I. Methodology;Levin;Applied Microbiology,1968
3. Protein measurement with the Folin phenol reagent;Lowry;Journal of Biological Chemistry,1951
4. Effect of freezing methods on the quality of the prawn Macro-brachium rosenbergii;Nip;Proceedings of the World Mariculture Society,1979
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