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0.05). The sensory quality and the shelf life of experimental samples showed significant difference compared to control samples (P<0.05). Chemical, bacterial and sensory factors and the shelf life of 4–hexylresorcinol showed no significant difference among different concentrations (P>0.05). based on the Iranian National Standards, the test samples had a good quality during the period of six months in frozen storage ( -18 oC) but the control samples lost their sensory quality in lower than one month.
Key words: White leg shrimp, Sensory evaluation, Chemical factors, Bacterial variations, 4–Hexylresorcinol. ]]>
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