Table 3. pH and Trimethylamine (TMA) contents of Shrimps as affected by Critical Control Points (CCPs)/treatments and storage

From

Application of Hazard Analysis Critical Control Point (HACCP) Concept Using Sodium Metabisulphite and Hypochlorite to Enhance Microbial Safety of Shrimps

Bernard Johnson Okpako Efiuvwevwere, Chimezie Jason Ogugbue, Godwin Emoghene, Augustine Kpeedee Ngbara-ue

American Journal of Microbiological Research. 2020, 8(1), 24-33 doi:10.12691/ajmr-8-1-4