Requirement: Minimum 7 References required. I need research gap for this Literature review. More focus on RESEARCH GAP and need solution for the following question. Project Name: Effect of different sustainable packaging materials and storage condition on The shelf life of Banana prawns The international prawn industry: species, production, products (1 Page) Describe different Species … Continue reading “Effect of different sustainable packaging materials | My Assignment Tutor”
Requirement: Minimum 7 References required. I need research gap for this Literature review. More focus on RESEARCH GAP and need solution for the following question. Project Name: Effect of different sustainable packaging materials and storage condition on The shelf life of Banana prawns The international prawn industry: species, production, products (1 Page) Describe different Species of prawn.Describe Major prawn species available in Australia.Describe Annual production volumes of each prawn species and banana prawn.Describe Different prawn and banana prawn products available in the market. Factors affecting prawn safety and quality and shelf-life during chilled and frozen storage and methods of analysis. (2 Page) Microbiological quality: Describe Key microorganisms which should be tested at refrigeration storage and describe which microbiological factors affecting prawn safety and quality and shelf-life during chilled and frozen storage and methods of analysis. Test methods to determine microbiological safety: Describe tests method based upon the microorganisms mentioned above. Physical Factor: Describe which physical factors affecting prawn safety and quality and shelf-life during chilled and frozen storage and methods of analysis. Test methods to determine Physical safety: Bio chemical Factor: Describe which biochemical factors affecting prawn safety and quality and shelf-life during chilled and frozen storage and methods of analysis. Test methods to determine biochemical safety: Water holding capacity Factor: Describe which Water holing capacity factors affecting prawn safety and quality and shelf-life during chilled and frozen storage and methods of analysis. Test methods to determine water holding capacity safety:
