This project was carried out in order to Study of possibity of uses from 4 hexyresorcinol for prevention of melanosis in cultured shrimp.Treatments including of samples processed with 0.15% concentration of 4 hexylresorcinol and control samples. The samples were kept at -18oC. Bacterial, chemical and sensory examinations were carried out for a period of six months. Statistically significant difference was observed in peroxide value, free faty acids, thiobarbotouric acid and trimethylamin in test samples compared with the control samples during storage period (P
Seifzadeh, M. & Khanipour, A. (2015). Study of effect of 4 hexylresorcinol antioxidant on blackspot of cultured Shrimp (Litopenaeus vannamei) in freezing. Iranian Food Science and Technology Research Journal, 11(2), 200–210. https://doi.org/10.22067/ifstrj.v1394i2.26962
MLA
Seifzadeh, M., & Khanipour, A. "Study of effect of 4 hexylresorcinol antioxidant on blackspot of cultured Shrimp (Litopenaeus vannamei) in freezing", Iranian Food Science and Technology Research Journal, 11, 2, 2015, 200–210. doi: 10.22067/ifstrj.v1394i2.26962
HARVARD
Seifzadeh, M., & Khanipour, A. (2015). 'Study of effect of 4 hexylresorcinol antioxidant on blackspot of cultured Shrimp (Litopenaeus vannamei) in freezing', Iranian Food Science and Technology Research Journal, 11(2), pp. 200–210. doi: 10.22067/ifstrj.v1394i2.26962
CHICAGO
Seifzadeh, M. & Khanipour, A., "Study of effect of 4 hexylresorcinol antioxidant on blackspot of cultured Shrimp (Litopenaeus vannamei) in freezing." Iranian Food Science and Technology Research Journal, 11 2 (2015): 200–210, doi: 10.22067/ifstrj.v1394i2.26962
VANCOUVER
Seifzadeh M., Khanipour A. Study of effect of 4 hexylresorcinol antioxidant on blackspot of cultured Shrimp (Litopenaeus vannamei) in freezing. Iranian Food Science and Technology Research Journal. 2015;11(2):200–210 (In Persian). doi: 10.22067/ifstrj.v1394i2.26962
