Colakoglu, Fatma ArikOrmanci, Hasan BasriAltin, Aytac2025-01-272025-01-2720061300-15902148-3140https://hdl.handle.net/20.500.12428/29178In our country, fish products consumption is often fresh, so its structure easly perishable. This products' shelf life and consumption's quality are preservative for a long time very important economy and people health. Especially recent years; use of preservative substance is increase. Therefore, in this study determined microbiological and sensory changes in shelf life to fresh shrimp which were treated with frische-star. In microbiological analysis determined Pseudomonas, Enterobactericeae, and Total aerob bacteria. In sensory analysis invastigated colour, odour and flavour.trinfo:eu-repo/semantics/closedAccessFrische-starshelf lifeshrimpArticle23383386N/AWOS:000440355200013