Application of lactic acid in combination with melanosis inhibitors to improve shelf life of Texas brown shrimp (Penaeus aztecus) /

The shelf life of fresh shrimp stored on ice is limited by two factors: melanosis (blackspot) and microbial spoilage. In this study L-lactic acid was tested, alone and in combination with sodium bisulfite and 4-hexylresorcinol, to determine their effectiveness as both melanosis and microbial spoilag...

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Bibliographic Details

Main Author:	Benner, Ronald Allen, 1964-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1993.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy