Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures. [electronic resource]
Producer: 20170614Description: 4268-75 p. digitalISSN:- 1097-0010
- Animals
- Anti-Bacterial Agents -- chemistry
- Food Analysis
- Food Contamination -- analysis
- Food Microbiology
- Food Packaging -- methods
- Food Preservation -- methods
- Food Storage
- Microbial Sensitivity Tests
- Oils, Volatile -- chemistry
- Penaeidae -- chemistry
- Seafood -- analysis
- Spices
- Starch -- chemistry
- Temperature
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Publication Type: Journal Article
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