Quality changes of shrimp during boiling in salt solution

Journal of Food Science

Volumn 72, Issue 5, 2007, Pages

  Niamnuy, C ^a   Devahastin, S ^a   Soponronnarit, S ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Boiled shrimp; Colors; Microbiological quality; Proteins; Salt content; Texture

Indexed keywords

SODIUM CHLORIDE;

ANIMAL; ARTICLE; CONSUMER; DOSE RESPONSE; DRUG EFFECT; ENZYMOLOGY; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; HISTOLOGY; HUMAN; METHODOLOGY; MICROBIOLOGY; PENAEIDAE; PHYSIOLOGY; PIGMENTATION; QUALITY CONTROL; SAFETY; SHELLFISH; STANDARD; TASTE; TEMPERATURE; THAILAND; TIME;

ANIMALS; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; HUMANS; PENAEIDAE; PIGMENTATION; QUALITY CONTROL; SHELLFISH; SODIUM CHLORIDE; TASTE; TEMPERATURE; THAILAND; TIME FACTORS;

DECAPODA (CRUSTACEA);

EID: 34250891883     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00349.x     Document Type: Article

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