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Changes in the ultrastructure and texture of prawn muscle (Macrobrachuim rosenbergii) during cold storage

Author:
Pornrat, S., Sumate, T., Rommanee, S., Sumolaya, K., Kerr, W.L.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.10 pp. 1747-1754
ISSN:
0023-6438
Subject:
Macrobrachium rosenbergii, texture, food analysis, myofibrils, sensory properties, food storage, proteolysis, storage quality, food composition, shrimp, ultrastructure, cold storage
Agid:
2801153