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| Field | Value |
| Title | Technological aspects of preservation of prawns |
| Names |
George, C.
|
| Date Issued | 1996 (iso8601) |
| Abstract | One of the important quality deteriorations in frozen shrimps is development of black discoloration and this is due to the action of enzymes. The phenomenon of black spot formation is called melanosis. Once the black spots are developed, it cannot be removed without destruction of proteins. |
| Genre | Article |
| Topic | Preservation of prawns |
| Identifier | Fisheries World 1996: 3(6-7), 14-18 |