TECHNOLOGICAL AND MICROBIOLOGICAL STUDIES ON THE CANNED SHRIMP
Mohamed Kamel El-Sayed Aglan;
Abstract
This study was aimed to assess the chemical analysis of canned shrimp products in saline solution (2% sodium chloride) and in tomato sauce . The components which evaluated were moisture , total nitrogen , fat, ash , carbohydrates , energy value , NH^-N ,
Other data
| Title | TECHNOLOGICAL AND MICROBIOLOGICAL STUDIES ON THE CANNED SHRIMP | Other Titles | دراسات تكنولوجية وميكروبيولوجية على الجمبرى الملعب | Authors | Mohamed Kamel El-Sayed Aglan | Keywords | TECHNOLOGICAL AND MICROBIOLOGICAL STUDIES ON THE CANNED SHRIMP | Issue Date | 1998 | Description | This study was aimed to assess the chemical analysis of canned shrimp products in saline solution (2% sodium chloride) and in tomato sauce . The components which evaluated were moisture , total nitrogen , fat, ash , carbohydrates , energy value , NH^-N , |
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