Changes in the ultrastructure and texture of prawn muscle (Macrobrachuim rosenbergii) during cold storage
Changes in the ultrastructure and proteolytic activity of prawn muscle were determined during storage at 5 °C, in order to better understand changes in physical and sensory texture measurements. Progressive deterioration of myofibril structure was observed during refrigeration of prawn for 14 d. The...
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Main Authors: | , , , , |
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Format: | Article |
Published: |
2018
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Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/23960 |
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Institution: | Mahidol University |
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