Mechanisms of Shrimp Spoilage and Preservation Techniques
Shrimp are highly favored by consumers for their high protein, low-fat nutritional properties and unique flavor. However, their high tissue moisture content and strong endogenous enzyme activity make them extremely susceptible to deterioration and spoilage during storage and circulation, leading to...
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| Үндсэн зохиолчид: | , , , , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Chinês |
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The editorial department of Science and Technology of Food Industry
2026-04-01
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| Цуврал: | Shipin gongye ke-ji |
| Нөхцлүүд: | |
| Онлайн хандалт: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025040363 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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