Production of canned shrimp ghalye from green tiger prawn (Penaeus semisulcatus) and evaluation the effect of different pre-cooking methods on its quality
Abstract
Because of being much perishable product as well as having low per capita consumption, much study on shrimp and its different supplying methods such as canned shrimp is needed to improve per capita consumption of seafood especially in case of shrimp. In this study, the effect of different pre-cooking methods on quality of canned Penaeus semisulcatus was studied. Although frying and baking methods had lower level (p
(2015). Production of canned shrimp ghalye from green tiger prawn (Penaeus semisulcatus) and evaluation the effect of different pre-cooking methods on its quality. Journal of Utilization and Cultivation of Aquatics, 3(4), 37-50.
MLA
. "Production of canned shrimp ghalye from green tiger prawn (Penaeus semisulcatus) and evaluation the effect of different pre-cooking methods on its quality". Journal of Utilization and Cultivation of Aquatics, 3, 4, 2015, 37-50.
HARVARD
(2015). 'Production of canned shrimp ghalye from green tiger prawn (Penaeus semisulcatus) and evaluation the effect of different pre-cooking methods on its quality', Journal of Utilization and Cultivation of Aquatics, 3(4), pp. 37-50.
VANCOUVER
Production of canned shrimp ghalye from green tiger prawn (Penaeus semisulcatus) and evaluation the effect of different pre-cooking methods on its quality. Journal of Utilization and Cultivation of Aquatics, 2015; 3(4): 37-50.
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