USE OF A SPECIFIC‐ION ELECTRODE (AMMONIA) IN DETERMINING THE QUALITY OF SHRIMP
- 1 July 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (4), 1052-1054
- https://doi.org/10.1111/j.1365-2621.1979.tb03444.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- EFFECT OF ICE STORAGE ON MICROBIOLOGICAL AND CHEMICAL CHANGES IN SHRIMP AND MELTING ICE IN A MODEL SYSTEMJournal of Food Science, 1976
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- BIOCHEMICAL CHANGES IN SHRIMP INOCULATED WITH PSEUDOMONAS, BACILLUS AND A CORYNEFORM BACTERIUM1,2Journal of Milk and Food Technology, 1971
- HYDRATION CAPACITY AS AN INNDEX OF SHRIMP MICROBIAL QUALITYJournal of Food Science, 1971
- INOSINE MONOPHOSPHATE (IMP) AND HYPOXANTHINE FORMATION IN THREE SPECIES OF SHRIMP HELD ON ICEJournal of Milk and Food Technology, 1971
- COMPARISON OF EXTRACT-RELEASE VOLUME, PH, AND AGAR PLATE COUNT OF SHRIMP1,2Journal of Milk and Food Technology, 1971
- Assessment of the Progressive Spoilage of Ice-stored ShrimpJournal of the Fisheries Research Board of Canada, 1960
- OBJECTIVE TESTS APPLICABLE TO QUALITY STUDIES OF ICE STORED SHRIMPJournal of Food Science, 1956