Models for Predicting Quality of Solar-Dried Shrimp (Penaeus vannamei) during Storage Based on Protein Oxidation

Figure 3

Influence of different packing methods and storage temperatures on the microstructure of dried shrimp muscle (magnification: 1000). (a) 0 day. (b) 30-day VP37°C. (c) 30-day AP37°C. (d) 30-day VP20°C. (e) 30-day AP20°C.

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