Abstract
Most markets have largely similar requirements for quality and cleanliness. To process shrimp to meet these standards, packers must observe a number of basic and mainly commonsense rules. The following section does not profess to be a full technical specification (which would need a larger book than this one), but does offer guidelines and sources of further information.
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© 1987 Ian Dore and Claus Frimodt
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Dore, I., Frimodt, C. (1987). Specifications for Processing Shrimp. In: An Illustrated Guide to Shrimp of the World. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-8273-7_5
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DOI: https://doi.org/10.1007/978-1-4684-8273-7_5
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-8275-1
Online ISBN: 978-1-4684-8273-7
eBook Packages: Springer Book Archive