E3S Web Conf.
Volume 203, 2020Ecological and Biological Well-Being of Flora and Fauna (EBWFF-2020)
|Number of page(s)||8|
|Section||Industrial Ecology and Biotechnology of Food Production|
|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: email@example.com
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.
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