✦ LIBER ✦

Shelf Life of Shrimp (Penaeus merguiensis) Stored at Different Temperatures

✍ Scribed by S.I. SHAMSHAD; KHER-UN-NISA; M. RIAZ; R. ZUBERI; R.B. QADRI

Book ID: 108816518
Publisher: Institute of Food Technologists
Year: 1990
Tongue: English
Weight: 573 KB
Volume: 55
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1990.tb03898.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Shelf life of shrimp (Penaeus merguiensi

Shelf life of shrimp (Penaeus merguiensis) stored in ice (0°C) and partially frozen (—3°C)

✍ Riaz Fatima; Muhammad A. Khan; Rasheed B. Qadri 📂 Article 📅 1988 🏛 John Wiley and Sons 🌐 English ⚖ 987 KB

Antioxidant properties and shelf-life ex

Antioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperatures

✍ Isabel Odriozola-Serrano; Robert Soliva-Fortuny; Olga Martín-Belloso 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 162 KB

Shelf life modelling of frozen shrimp at

Shelf life modelling of frozen shrimp at variable temperature conditions

✍ Theofania Tsironi; Efimia Dermesonlouoglou; Maria Giannakourou; Petros Taoukis 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 612 KB

The effect of vacuum and modified atmosp

The effect of vacuum and modified atmosphere packaging on the shelf-life of lamb primals, stored at different temperatures

✍ J.J. Sheridan; Alice M. Doherty; P. Allen; D.A. McDowell; I.S. Blair; D. Harring 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 839 KB

Prediction of the shelf-life of pasteuri

Prediction of the shelf-life of pasteurized milk at different storage temperatures

✍ Griffiths, M.W. ;Phillips, J.D. 📂 Article 📅 1988 🏛 Wiley (Blackwell Publishing) 🌐 English ⚖ 668 KB

The effects of ethanol treatment on the

The effects of ethanol treatment on the metabolism, shelf life and quality of stored tomatoes at different maturities and temperatures

✍ Yanuriati, Anny; Savage, Geoffrey P; Rowe, Richard N 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 113 KB 👁 2 views

Two maturity stages of commercially grown tomatoes (breaker and mature green) were exposed to ethanol vapour (2 ml ethanol kg À1 fruit) for 6 h at 20 °C prior to storage at 5 °C and 20 °C. During storage the colour, ®rmness and composition changes were examined every 3 and 7 days. The results showed