Application Of Lactic Acid, Nisin And Chitosan On Quality Of Prawn (Fenneropenaeus Merguiensis)
The effects of selected organic acids (lactic, ascorbic, citric and malic acids) on retarding bacterial spoilage of refrigerated prawns were studied. Lactic acid, applied at a level of 2% (v/v) in the ratio of 1:2 (prawn:lactic acid solution; w/v), had no adverse effects on the organoleptic pr...
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| 格式: | Thesis |
| 語言: | 英语 |
| 出版: |
2013
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| 在線閱讀: | http://eprints.usm.my/43573/ |