Comparison of impedance, microbial, sensory, and pH methods to determine shrimp quality
Marshall, D.L.; Wiese-Lehigh, P.L. (1997). Comparison of impedance, microbial, sensory, and pH methods to determine shrimp quality. J. Aquat. Food Prod. Technol. 6(2): 17-31
In: Journal of Aquatic Food Product Technology. TAYLOR & FRANCIS INC: Binghamton, NY. ISSN 1049-8850; e-ISSN 1547-0636, more
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