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 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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Bibliographic Details
Main Author:	M. Javaheri Baboli email ; R. Choi; A. Askary Sary; L. Roomiani
Format:	Article
Language:	fas
Published:	Iranian Fisheries Research Organization 2012-01-01
Series:	‬‭Majallah-i ̒Ilmī-i Shīlāt-i Īrān
Subjects:	Food quality; Fisheries products; chemical composition; Iran
Online Access:	http://isfj.areo.ir/article_110069_en.html

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