| one publication added to basket [331550] | Quality improvement of cooked brown shrimp Crangon crangon trough detailed kinetic studies of the major quality attributes
Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Hendrickx, M. (2015). Quality improvement of cooked brown shrimp Crangon crangon trough detailed kinetic studies of the major quality attributes, in: TAFT 2015: 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting). Program book. pp. 27
In: (2015). TAFT 2015: 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting). Program book. Ifremer: Nantes. 102 pp., meer
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| Beschikbaar in | Auteurs |
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Documenttype: Samenvatting
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| Trefwoorden |
Crangon crangon (Linnaeus, 1758) [WoRMS]
Marien/Kust |
| Author keywords |
Quality, shrimp, enzymes, proteins, yield |
| Auteurs | | Top |
- Verhaeghe, T.
- Vlaemynck, G., meer
- De Block, J., meer
- Hendrickx, M., meer
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