ISO 7303:1984 outlines the recommended method for preserving raw shrimp by freezing it at a temperature of -18°C or below. This ensures the shrimp remains safe for consumption and maintains its quality over time.
ISO 7303:1984 outlines the recommended method for preserving raw shrimp by freezing it at a temperature of -18°C or below. This ensures the shrimp remains safe for consumption and maintains its quality over time.
