Ali Shafieipour
Graduated Student of Veterinary Medicine, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, Iran
[ 1 ] - The effect of different thawing methods on chemical properties of frozen pink shrimp (Penaeus duorarum)
BACKGROUND: Freezing is a common way and one of the best methods of seafood preservation for long periods of time; however, the freeze thawing process may influence the quality of food. OBJECTIVES: Oxidation and denaturation of proteins, sublimation and recrystallization of ice crystals can cause changes in the quality of the frozen products. This study was aimed to evaluate the effect of three...
نویسندگان همکار