Main purpose of this thesis is to analysis Quality of Preserved (-20 °C) Freshwater Giant Prawn. Other objectives are to determine the proximate composition and some mineral contents of freshwater prawn. Thesis also investigate the effect of low temperature on spoilage rate. Finally determine the microbiological, chemical and organoleptic changes in the samples before and storage at -20˚C temperature and enhance the shelf-life of freshwater prawn.
Thesis on Quality of Preserved (-20°C) Freshwater Giant Prawn
