Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques
Author:
Affiliation:
1. Council for Scientific and Industrial Research-Food Research Institute, P.O. Box M 2O, Accra, Ghana
2. Graduate School of Nuclear and Allied Sciences, University of Ghana, P.O. Box LG 80, Legon, Ghana
Abstract
Publisher
Hindawi Limited
Subject
Food Science
Link
http://downloads.hindawi.com/journals/ijfs/2016/7879097.pdf
Reference25 articles.
1. Globalization and sustainable consumption of shrimp: consumers and governance in the global space of flows
2. Seasonal amino acid profiles and mineral contents of green tiger shrimp (Penaeus semisulcatus De Haan, 1844) and speckled shrimp (Metapenaeus monoceros Fabricus, 1789) from the Eastern Mediterranean
3. Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats
4. Utilization of Combined Processes in Freeze-Drying of Shrimps
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