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 | Chakrabarty, P. | |
| dc.date.accessioned | 2013-08-17T10:18:38Z | |
| dc.date.available | 2013-08-17T10:18:38Z | |
| 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 plus or minus 8 degree C; RH-70 plus or minus 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 up to nine months at ambient temperatures (30 plus or minus 28 degree C) than those stored with high moisture content. | en_US |
| dc.identifier.citation | Journal of food Science 1995:32(4), 339-341 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/463 | |
| dc.language.iso | en | en_US |
| dc.publisher | Association of Food Scientists and Technologists of India | en_US |
| dc.subject | Natantia | en_US |
| dc.subject | Seafood | en_US |
| dc.subject | Cured products | en_US |
| dc.subject | human food | en_US |
| dc.title | Benzo (a) pyrene in traditional smoked shrimp from kakinada coastal area | en_US |
| dc.type | Article | en_US |
Files
Original bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- Benzo (a) Pyrene in Traditional Smoked Shrimp from Kakinada Coastal Area.pdf
- Size:
- 1.93 MB
- Format:
- Adobe Portable Document Format
- Description:
License bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- license.txt
- Size:
- 201 B
- Format:
- Item-specific license agreed upon to submission
- Description: