Fig. 2From: Quality assessment and acceptability of whiteleg shrimp (Litopenaeus vannamei) using biochemical parametersChanges in K-value in whole body and meat of whiteleg shrimp (Litopenaeus vannamei) during storage at 25 °C. Measured values are the average of three analyses ± standard deviation. (a)–(e) The differences with different superscript letters in the same column are significant at the 0.05 level for multiple comparisons of least square differenceBack to article page