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Improving the quality assessment for Pacific white shrimp (Litopenaeus vannamei) stored at 0 ◦C
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In addition, the results also showed that hypoxanthine could be considered as an independent quality index such as the K index. The quality of Pacific white shrimp could be classified into four grades: excellent, good, moderately acceptable, and just acceptable basing on the results of sensory and biochemical evaluation.
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