Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life

Food Chemistry

Volumn 109, Issue 1, 2008, Pages 81-87

  Cadun, Asli ^a   Kişla, Duygu ^a   Çakli, Şükran ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Citric acid; Deep water pink shrimp; Marination; Rosemary extract; TBA

Indexed keywords

CITRIC ACID; ROSMARINUS OFFICINALIS EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; ASH; BACTERIAL COUNT; CHEMICAL COMPOSITION; FAT CONTENT; FOOD PRESERVATION; FOOD QUALITY; MARINATION; MOISTURE; PROTEIN CONTENT; SENSORY ANALYSIS; SHELF LIFE; SHRIMP; STATISTICAL ANALYSIS; STORAGE TEMPERATURE;

BACTERIA (MICROORGANISMS); DECAPODA (CRUSTACEA); PARAPENAEUS LONGIROSTRIS; ROSMARINUS OFFICINALIS;

EID: 39149137504     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.12.021     Document Type: Article

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