Effect of strong alkaline solutions on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei)
Effects of sodium hydroxide (NaOH) and potassium hydroxide (KOH) solutions with different concentrations on yield and characteristics of Pacific white shrimps (Litopenaeus vannamei) meat were studied. Peeled and deveined shrimps were soaked in both solutions having concentrations of 0.125, 0.25, 0.5...
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International Food Research Journal, Universiti Putra Malaysia
2016
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=96306 |