Application Of Lactic Acid, Nisin And Chitosan On Quality Of Prawn (Fenneropenaeus Merguiensis)
The effects of selected organic acids (lactic, ascorbic, citric and malic acids) on retarding bacterial spoilage of refrigerated prawns were studied. Lactic acid, applied at a level of 2% (v/v) in the ratio of 1:2 (prawn:lactic acid solution; w/v), had no adverse effects on the organoleptic pr...
Saved in:
Main Author: | Shirazinejad, Alireza |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2013
|
Subjects: | |
Online Access: | http://eprints.usm.my/43573/1/Alireza%20Shirazinejad24.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Production Of Lactic Acid From Co-Fermentation Of Vegetable Waste And Food Waste In Open Fermentation System
by: Hamid, Azlina Abdul
Published: (2013) -
Quality Evaluation Of Locally Grown And Imported Rice In Malaysia
by: Tharmabalan, Rachel Thomas
Published: (2014) -
Effects Of Domestic Processing On Quality Of Jering [Pithecellobium Jiringa (L.)]
by: Sridaran, Ashuwini
Published: (2013) -
Effects Of Sc-Co2 Process Parameters And Testa Removal On The Nutritional Quality Of Palm Kernel Cake
by: Bennama, Moftah Massaud
Published: (2014) -
Effects Of Peeling And Calamansi (Citrofortunella Microcarpa) Juice Addition On The Quality Parameter Of Fresh And Pasteurized Sugarcane (Saccharum Officinarum) Juice
by: Noor, Noor Afiqah Md
Published: (2020)