Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria

Journal of Food Protection

Volumn 62, Issue 1, 1999, Pages 51-56

  Al Dagal, Mosffer M ^a   Bazaraa, Wael A ^a  

^a KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; FOOD ADDITIVE; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; ORGANOLEPTIC PROPERTY; PROBIOTICS; SAUDI ARABIA; SHRIMP; SORBATE POTASSIUM;

BIFIDOBACTERIUM; BIFIDOBACTERIUM BREVE; DECAPODA (CRUSTACEA);

EID: 0032891554     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-62.1.51     Document Type: Article

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