Quality changes, potential spoilage organisms, and shelf-life prediction of brackish river prawn (Macrobrachium macrobrachion) at different storage temperatures
D. Sylvain Dabadé, Nadiath Yessoufou, Lionel Adido, Paulin Azokpota, Joseph D. Hounhouigan
Topics & Concepts
PrawnFood spoilageBrackish waterShelf lifeBiologyFood scienceMicroorganismPseudomonasTrimethylamineBacteriaFisheryEcologySalinityBiochemistryGeneticsMeat and Animal Product QualityInsect Utilization and EffectsMicrobial Inactivation Methods