Publikationsdatum:
2021-07-03
Beschreibung:
The chemical and organoleptic properties of prawn held in ice for different days prior to cooking and the changes after freezing and subsequent storage were studied with three different species of prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and Parapeneopsis stylifera. The optimum period for which the prawn can be kept under ideal conditions of icing prior to cooking has been worked out.
Beschreibung:
Pt. 2. Hygienic conditions in relation to bacteriological characteristics. Fishery Technology, 6(1), pp. 59-65.
Schlagwort(e):
Fisheries
;
storage effects
;
storage methods
;
frozen prawns
;
Metapenaeus monoceros
;
Metapenaeus dobsoni
;
Parapeneopsis stylifera
;
quality control
;
processing fishery products
;
India
Repository-Name:
AquaDocs
Materialart:
article
Format:
application/pdf
Format:
application/pdf
Format:
42-48
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