The Effect of Storage Temperature on Microbial and Physicochemical Properties of Shrimp Powder that was Made Using foam Mat Drying

Subject Areas :

Shabnam Hamzeh ¹ , Ali Motamedzadegan ² , Seyyed-Ahmad Shahidi ³ , Mohammad Ahmadi ⁴ , Joe Mack Regenstein ⁵

1 - دانشجوی دکترا، گروه بهداشت مواد غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران
2 - دانشیار، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران
3 - دانشیار، گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران.
4 - استادیار، گروه بهداشت مواد غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران
5 - استاد، گروه علوم و صنایع غذایی ، دانشگاه کرنل، ایتاکا، آمریکا.

Received: 2019-01-18 Accepted : 2020-04-15 Published : 2022-09-23

Keywords:

References:

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