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Quality changes in the fresh water prawn, Macrobrachium rosenbergii during storage on ice
Year:
1985
Authors :
Angel, Samuel
;
.
Lindner, Pinhas
;
.
Weinberg, Zvi G.
;
.
Volume :
20
Co-Authors:
ANGEL, S., Department of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
WEINBERG, Z.G., Department of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
JUVEN, B.J., Department of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
LINDNER, P., Department of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
553
To page:
560
(
Total pages:
8
)
Abstract:
The effect of stratification in ice on the quality of fresh water prawns was monitored by microbiological, subjective and objective textural analyses. In general, prawns in the lower layers of ice exhibited more marked textural changes and greater numbers of potential spoilage bacteria were found on them. No connection was found between the number of proteolytic bacteria and textural changes in the prawn muscle. Copyright © 1985, Wiley Blackwell. All rights reserved
Note:
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More details
DOI :
10.1111/j.1365-2621.1985.tb01814.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
29111
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:44
Scientific Publication
Quality changes in the fresh water prawn, Macrobrachium rosenbergii during storage on ice
20
ANGEL, S., Department of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
WEINBERG, Z.G., Department of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
JUVEN, B.J., Department of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
LINDNER, P., Department of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Quality changes in the fresh water prawn, Macrobrachium rosenbergii during storage on ice
The effect of stratification in ice on the quality of fresh water prawns was monitored by microbiological, subjective and objective textural analyses. In general, prawns in the lower layers of ice exhibited more marked textural changes and greater numbers of potential spoilage bacteria were found on them. No connection was found between the number of proteolytic bacteria and textural changes in the prawn muscle. Copyright © 1985, Wiley Blackwell. All rights reserved
Scientific Publication
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