Canning of Non Exportable Shrimps
The shrimp can with three compounds of salted water, oil, and sauce, inview of the organoleptic characteristics were compared to each other. Also the effects of processing methods including freezing, drying and canning were evaluated according to some qualitative parameters to raw shrimp (blank). Th...
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| Format: | Article |
| Language: | fas |
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Iranian Fisheries Research Organization
1997-01-01
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| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
| Subjects: | |
| Online Access: | http://isfj.areo.ir/article_116317_en.html |