Comparison of impedance, microbial, sensory, and ph methods to determine shrimp quality

Journal of Aquatic Food Product Technology

Volumn 6, Issue 2, 1997, Pages 17-31

  Marshall, Douglas L ^a,b   Wiese Lehigh, Patti L ^c  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

^c LOUISIANA STATE UNIVERSITY   (United States)

Author keywords

Freshness; Impedance; Quality; Shrimp; Spoilage

Indexed keywords

EID: 0002437476     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1300/J030v06n02_03     Document Type: Article

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