Open AccessUltrastructural - Biochemical Changes and Sensory Correlations in Shrimp During Cold Storage.
Author(s) -
Teck Wong
Publication year - 1982
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.3780
Subject(s) - shrimp , taurine , food science , amino acid , chemistry , polyunsaturated fatty acid , myofibril , zoology , biochemistry , biology , fatty acid , fishery
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