Figure 4
From: The effects of low pH on the taste and amino acid composition of tiger shrimp
Average scores of appearances, color, tactile feeling, texture and flavor from two different pH treatments (8.0 and 7.5).
Figure 4 | Scientific Reports
From: The effects of low pH on the taste and amino acid composition of tiger shrimp
Average scores of appearances, color, tactile feeling, texture and flavor from two different pH treatments (8.0 and 7.5).
