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Effect of low-temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review

Chuang Pan1, Shengjun Chen1, Shuxian Hao1

  • 1Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China.

Journal of the Science of Food and Agriculture
|July 2, 2019
PubMed

Keywords:
Litopenaeus vannameipreservationqualityspoilagetemperature

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