An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch
Chilling (2-4°C) (10 min) in a solution containing 10% condensed phosphate, 5% potassium sorbate, and 0.9% citric acid (pH 6.7) stabilized round shrimp to microbial spoilage. This treatment procedure allowed refrigerated storage of round shrimp eliminating the need for ice and the accompanying deter...
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| Language: | en_US |
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2011
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| Online Access: | http://hdl.handle.net/1957/26186 |