Sensory evaluation and determination of some physical and chemical characteristics of shrimp during gold storage
Tarih
2000Yazar
Ozden, O
Metin, Sühendan
Erkan, Nalan
BAYGAR, Taçnur
VARLIK, C
Üst veri
Tüm öğe kaydını gösterÖzet
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.
Koleksiyonlar
- Makale [92796]