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dc.contributor.authorAbdul Al-Hafiz Ismail-
dc.date.accessioned2011-10-16T11:59:24Z-
dc.date.available2011-10-16T11:59:24Z-
dc.date.issued2010-10-
dc.identifier.urihttp://hdl.handle.net/123456789/932-
dc.description.abstractResearch to address the concern for post-harvest quality losses in fisheries have not been done in-depth especially for our local seafood products. These losses will occur due to increasing ambient temperature and stagnation of transfer after being harvest. Quality deterioration will affect the consumer or market acceptences thus decrease the demand on the product. In this study, black tiger shrimp {Penaeus monodon) was obtained from a local supplier in Marang, Terengganu, killed and stored in an insulated box at 0°C for 9 days. For every storage period, the shrimp was processed prior to SDS-PAGE analysis and texture analysis.en_US
dc.language.isoenen_US
dc.publisherInstitut Akuakultur Tropikaen_US
dc.relation.ispartofseries;QL 444 .M33 A2 2010-
dc.subjectQL 444 .M33 A2 2010en_US
dc.subjectAbdul Al-Hafiz Ismailen_US
dc.subjectChanges of myofibrilliar protein and texture in black tiger shrimp (Penaeus monodon) during ice storageen_US
dc.subjectPenaeus monodonen_US
dc.subjectShrimp cultureen_US
dc.titleChanges of myofibrilliar protein and texture in black tiger shrimp (Penaeus monodon) during ice storageen_US
dc.typeThesisen_US
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