Open AccessChanges in sensory, biochemical and microbiological parameters of smoked shrimps (both traditional and improved) in different packages at refrigeration temperature (5 to 8°C)
Author(s) -
Mohammad Ismail Hossain,
Fatema Hoque Shikha,
Monirul Islam
Publication year - 2020
Publication title -
journal of agriculture, food and environment
Language(s) - English
Resource type - Journals
ISSN - 2708-5694
DOI - 10.47440/jafe.2020.1417
Subject(s) - refrigeration , food science , sensory system , sensory analysis , chemistry , biology , engineering , mechanical engineering , neuroscience