A study of marination of deepwater pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life

Food Chemistry

Volumn 90, Issue 1-2, 2005, Pages 53-59

  Cadun, A ^a   Cakli, S ^a   Kisla, D ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Composition; Marination; Proximate; Sensory analysis and shelf life; Shrimp

Indexed keywords

MALONALDEHYDE;

AEROBIC BACTERIUM; ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; FOOD PRESERVATION; FOOD SPOILAGE; FOOD STORAGE; NONHUMAN; SENSORY ANALYSIS; SHELF LIFE; SHRIMP; TEMPERATURE DEPENDENCE;

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

EID: 4644337574     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.03.024     Document Type: Article

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