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    Effect of Enhanced Antimicrobial Fish Gelatin and Lactic Acid Coating on the Shelf Life of Fresh and Previously Frozen Shrimp by Hunter Songy, Katheryn Parraga, Wenqing Xu, Evelyn Watts

    Published 2024-12-01
    “…Half of each group was stored at refrigeration temperature (≤4 °C), while the other half was frozen (≤−18 °C) and thawed for the thawed study. …”
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