Sensory evaluation and determination of some physical and chemical characteristics of shrimp during gold storage
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.24, sa.3, ss.181-185, 2000 (SCI-Expanded)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 24 Sayı: 3
- Basım Tarihi: 2000
- Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.181-185
- İstanbul Üniversitesi Adresli: Evet
Özet
The aim of this study was to determine the quality changes in shrimp stored at 4 degrees C. In the study, whole shrimp samples were placed into straphore plates and stored in a refrigerator (+4 degrees C). Each plate contained 250g samples.