Sensory profiling of cooked, peeled, and individually frozen shrimps (Pandalus borealis), and investigation of sensory changes during frozen storage
Solberg, T.; Tidemann, E.; Martens, M. (1987). Sensory profiling of cooked, peeled, and individually frozen shrimps (Pandalus borealis), and investigation of sensory changes during frozen storage, in: Kramer, D. E. et al. Seafood quality determination. pp. 109-121
In: Kramer, D. E.; Liston, J. (Ed.) (1987). Seafood quality determination. Developments in food science, 15. Elsevier: Amsterdam. ISBN 0-444-42895-x. v, 677 pp., more
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, more
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