The effect of organic acid treatments on the melanosis inhibition and shelf-life in shrimp
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.33.2004.2.11
Reference20 articles.
1. ANON (2001): Fisheries statistics. State Institute of Statistics. Prime Ministry Republic of Turkey. Ankara. No: 2429. p. 45.
2. Residual levels of sulfite in raw and boiled frozen shrimp: variability, distribution and losses.;A. Armentia-Alvarez;J. Fd Prot.,1994
3. Lactic acid/melanosis inhibitors to improve shelf life of brown shrimp (Penaeus aztecus).;R. Benner;J. Fd Sci.,1994
4. Stability of adenosine diaminase and adenosine-monophospate deaminase during ice storage of pink and brown shrimp from the Gulf of Mexico.;W. Cheuk;J. Fd Sci.,1979
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