Abstract
ABSTRACTThe fatty acid composition of iced, frozen and frozen‐glazed brown shrimp (Penaeus aztecus) was determined as a function of storage time. The iced shrimp were analyzed every third day for 18 days while both frozen sets were analyzed at regular intervals for 183 days. No significant changes in neither the iced, frozen nor the frozen‐glazed shrimp could be detected.
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