Quality changes during ice storage

Acetes is a good source of protein and is very low in fat and calories, making it a healthy food of choice for consumers but due to small in size it degrades faster by the action of microbes and enzymes. However, there is no information about the quality changes of Acetes during icing with reference to proximate composition, fatty acid profile, mineral profile and other biochemical changes.

9p caygaocaolon4 01-04-2020 16 1   Download