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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., more

Available in  Authors 
Document type: Summary

Keyword
    Marine
Author keywords
    Quality, shrimp, enzymes, proteins, yield

Authors  Top 
  • Verhaeghe, T.
  • Vlaemynck, G., more
  • De Block, J., more
  • Hendrickx, M., more

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