Baka R.; Kunanopparat T.; Rungchang S.; Ditudompo S.; Siriwattanayotin S.
(2018)
Pulsed vacuum (PV) was used to reduce the phosphate soaking time for raw and cooked shrimp, without reducing its quality. The shrimp was soaked in a phosphate solution under cycles of vacuum pressure (15 kPa, 7 min) and ...