Use of electrolyzed oxidizing water for quality improvement of frozen shrimp

Journal article

Peer reviewed

Tung-Shi Huang, Jang Ho Kim, Min Hui Loi-Braden, Jean Weese and Caoyuan Wei

Journal of Food Science, Vol.70, pp.M310-315

2005

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Title: Use of electrolyzed oxidizing water for quality improvement of frozen shrimp
Creators: Tung-Shi Huang
Jang Ho Kim
Min Hui Loi-Braden
Jean Weese
Caoyuan Wei
Publication Details: Journal of Food Science, Vol.70, pp.M310-315
Identifiers: 996632233401851
Academic Unit: Margaret Ritchie School of Family and Consumer Sciences
Language: English
Resource Type: Journal article