Open AccessUltrastructural - Biochemical Changes and Sensory Correlations in Shrimp During Cold Storage.
Author(s) -
Teck Muk Wong
Publication year - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.3780
Subject(s) - shrimp , taurine , amino acid , food science , chemistry , myofibril , polyunsaturated fatty acid , zoology , biochemistry , biology , fatty acid , fishery