- Previous message: Douglas L. Marshall: "RE: Indicator organisms."
- In reply to: Alex Augusto Gonçalve : "Methodologies for the accompaniment of the protein denaturation in freezing shrimp"
- Messages sorted by: [ date ] [ thread ] [ subject ] [ author ]
Dear Colleagues,
There is an ideal % of glazing in shrimp?
Which % minimum of glazing that guarantees its shelf-life during 12 months
at -18oC (-0,4F)?
Which the advantage of the use of tripolyphosphate in the external covering
(glazing) of the shrimp?
I'm waiting the contribution of the colleagues.
Thanks!
Kind Regards,
Alex Augusto Gonçalves
Coordenador do Grupo de Interesse Pescado - Porto Alegre - Brasil
(Brazilian Seafood Group Coordinator – Porto Alegre – Brazil)
http://paginas.terra.com.br/educacao/seafoodgroup
- Next message: sharbell@u.washington.edu: "Black Discoloration of Canned Clams"
- Previous message: Douglas L. Marshall: "RE: Indicator organisms."
- In reply to: Alex Augusto Gonçalve : "Methodologies for the accompaniment of the protein denaturation in freezing shrimp"
- Messages sorted by: [ date ] [ thread ] [ subject ] [ author ]
This archive was generated by hypermail 2b29 : Wed Aug 25 2004 - 06:28:01 PDT