Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp ( Penaeus monodon )
Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp ( Penaeus monodon )
Authors
Keywords
High pressure processing, Holding time, Black tiger shrimp, Color, Lipid oxidation, Microbial destruction kinetics
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