Sensory evaluation and determination of some physical and chemical characteristics of shrimp during gold storage
Date
2000Author
Ozden, O
Metin, Sühendan
Erkan, Nalan
BAYGAR, Taçnur
VARLIK, C
Metadata
Show full item recordAbstract
The aim of this study was to determine the quality changes in shrimp stored at 4 degrees C. In the study, whole shrimp samples were placed into straphore plates and stored in a refrigerator (+4 degrees C). Each plate contained 250g samples.
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