Biochemical Characterization and Storage Stability of Process Waters from Industrial Shrimp Production

[Image: see text] Shrimp boiling water (SBW) and shrimp peeling water (SPW), generated during shrimp processing, were characterized in terms of crude composition, volatile compounds, as well as nutritional and potentially toxic elements over a 13 month sampling period. The storage stability of both...

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Detalles Bibliográficos
Autores principales: Forghani, Bita, Sørensen, Ann-Dorit Moltke, Fredeus, Gustaf, Skaaning, Kenneth, Johannesson, Johan, Sloth, Jens J., Undeland, Ingrid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2021
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619652/
https://www.ncbi.nlm.nih.gov/pubmed/34849440
http://dx.doi.org/10.1021/acsomega.1c03304

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619652/
https://www.ncbi.nlm.nih.gov/pubmed/34849440
http://dx.doi.org/10.1021/acsomega.1c03304

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