Table of Contents Author Guidelines Submit a Manuscript
International Journal of Food Science
Volume 2016, Article ID 7879097, 5 pages
http://dx.doi.org/10.1155/2016/7879097
Research Article

Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

1Council for Scientific and Industrial Research-Food Research Institute, P.O. Box M 2O, Accra, Ghana
2Graduate School of Nuclear and Allied Sciences, University of Ghana, P.O. Box LG 80, Legon, Ghana

Received 5 November 2015; Accepted 18 February 2016

Academic Editor: Fabienne Remize

Copyright © 2016 P. T. Akonor et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

P. T. Akonor, H. Ofori, N. T. Dziedzoave, and N. K. Kortei, “Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques,” International Journal of Food Science, vol. 2016, Article ID 7879097, 5 pages, 2016. https://doi.org/10.1155/2016/7879097.