The objective of this work was to evaluate the production of flour using by-products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry. and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed. as well as the determination of cholesterol content ... https://www.jmannino.com/best-catch-University-of-Miami-The-U-iPhone-14-Plus-Clear-Case-p36265-quick-deal/