Benzo (a) pyrene in traditional smoked shrimp from Kakinada coastal area
Benzo (a) pyrene in traditional smoked shrimp from Kakinada coastal area
| dc.contributor.author | Chakrabarti, R. | |
| dc.date.accessioned | 2017-12-16T10:24:43Z | |
| dc.date.available | 2017-12-16T10:24:43Z | |
| dc.date.issued | 1995 | |
| dc.description.abstract | Benzo (a) pyrene content in pre cooked edible portion of traditionally smoked small shrimps from Kakinada coastal area ranged from 0.021 to 0.048 ppm. The losses of smoke aroma and benzo (a) pyrene content on storage (30±8°C; RH-70±25%; One year) were noticed in all samples, the losses being highly rapid in samples containing high moisture contents, Low moisture samples had longer storage life upto nine months at ambient temperatures (30±8°C) than those stored with high moisture content. | en_US |
| dc.identifier.citation | J. Food Sci. Technol.32(4): 339-341 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/3146 | |
| dc.language.iso | en | en_US |
| dc.title | Benzo (a) pyrene in traditional smoked shrimp from Kakinada coastal area | en_US |
| dc.type | Article | en_US |
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