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Autor:
Nhat Tam Le, Nguyen Que Anh Huynh, Nhu Khue Doan, Thuy Xuan Uyen Phan, Ba Thanh Nguyen, Sao Mai Dam, Thi Van Thi Tran, Le phuong Lien Nguyen, Van Hai Chu, Huynh Anh Vu Truong
Publikováno v:
Vietnam Journal of Science, Technology and Engineering, Vol 63, Iss 2 (2022)
In this study, the sensory, microbiological, and biochemical qualities were used to examine the quality of Pacific white shrimps (Litopenaeus vannamei) preserved at 0°C during a 10-day period. The sensory quality was evaluated by a quality index (QI
Externí odkaz:
https://doaj.org/article/8a7dd80cf5714eb69ed2af71cc2e7e12
