SENSORY EVALUATION
Reprints

Skip Navigational Links.
Food & Ingredients | Educ. Serv. | Glossary | References | Images FAQ
Food Resource (Home)
Be descriptive for better search results.
Benner, R.A., R. Miget, G. Finne, and G.R. Acuff. 1994. Lactic acid/ melanosis inhibitors to improve shelf life of brown shrimp. Journal of Food Science 59:2.
to Top

Purpose: Fresh brown shrimp were assessed for melanosis and microbiological shelf life upon addition of lactic acid and melanosis inhibitors.
Sensory Evaluation: A trained 3 membered panel evaluated shrimp for degree of melanosis using a melanosis scale.

Updated: Sunday, January 9, 2005.

Oregon State University.
OSU Disclaimer.