FATTY ACID STABILITY OF GULF OF MEXICO BROWN SHRIMP (Penaeus aztecus) HELD ON ICE AND IN FROZEN STORAGE
- 1 November 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (6), 1778-1779
- https://doi.org/10.1111/j.1365-2621.1979.tb09139.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- The fatty acids of antarctic phytoplankton and euphausiids. Fatty acid exchange among trophic levels of the Ross SeaMarine Biology, 1974
- POST‐MORTEM BIOCHEMICAL CHANGES IN THE MUSCLE OF GULF SHRIMP, Penaeus aztecusJournal of Food Science, 1972
- BIOCHEMICAL CHANGES IN SHRIMP INOCULATED WITH PSEUDOMONAS, BACILLUS AND A CORYNEFORM BACTERIUM1,2Journal of Milk and Food Technology, 1971