Effect of low-temperature preservation on quality changes of Pacific white shrimp, Litopenaeus vannamei: A review.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9905
Abstract: Shrimp has been widely accepted as an excellent resource for white meat due to its high protein and low-fat content, especially low cholesterol. However, the shrimps are highly perishable during preservation and retailing procedures due… read more here.
Keywords: quality; low temperature; temperature preservation; preservation ... See more keywords
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals
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DOI: 10.1016/j.foodcont.2020.107297
Abstract: Abstract Microbial food contamination can take place in any step of food production from farms to factories and to retail, food services and storage, originating from different sources such as raw materials, operators and environmental… read more here.
Keywords: service temperature; food; temperature; temperature preservation ... See more keywords