Effect of freezing on the chemical quality changes and fatty acid composition of cultured shrimp muscle, Litopenaus vannamei
Effect of freezing on the chemical quality and fatty acid composition of cultured shrimp muscle, Litopenaus vannamei were investigated by measuring moisture content, ash, total protein content, total lipid content, fatty acid composition, and Thio barbituric Acid (TBA) during 6 month keeping in f...
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| Format: | Article |
| Language: | fas |
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Iranian Fisheries Research Organization
2012-01-01
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| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
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| Online Access: | http://isfj.areo.ir/article_110069_en.html |