Issue |
E3S Web Conf.
Volume 203, 2020
Ecological and Biological Well-Being of Flora and Fauna (EBWFF-2020)
|
|
---|---|---|
Article Number | 04003 | |
Number of page(s) | 8 | |
Section | Industrial Ecology and Biotechnology of Food Production | |
DOI | https://doi.org/10.1051/e3sconf/202020304003 | |
Published online | 05 November 2020 |
Improving the properties of frozen shrimp by improving the characteristics of the surface ice glaze
1 Russian University of Cooperation, Russia
2 Russian Presidential Academy of National Economy and Public Administration, Russia
3 Plekhanov Russian University of Economics, Russia
4 Far Eastern State Agrarian University, Russia
* Corresponding author: 97rus@mail.ru
Research work was carried out on the introduction of various food additives in the icing of raw-frozen shrimp. This allowed us to pre-serve the quality indicators of shrimp, as well as to increase the shelf life from 4 months. up to six months.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.