Shrimp Processing Assessed by Low Field Nuclear Magnetic Resonance, Near Infrared Spectroscopy, and Physicochemical Measurements—The Effect of Polyphosphate Content and Length of Prebrining on Shrimp Muscle

✍ Scribed by María Gudjónsdóttir; Ásbjörn Jónsson; Arnljótur Bjarki Bergsson; Sigurjón Arason; Turid Rustad

• Book ID: 111406844
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 514 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2011.02112.x