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Valorization of the brown shrimp Crangon crangon through research on and implementation of innovative, sustainable techniques and to-date processing procedures
https://www.vliz.be/vmdcdata/midas/cruise.php?thiscamp=186
pure.ilvo.vlaanderen.be/portal/en/projects/valorisatie-van-de-vlaamse-grijze-garnaal-door-onderzoek-naar-en-toepassen-van-innovatieve-duurzame-technieken-en-hedendaagse-behandelingswijzen%28c50038b3-8177-4cdd-b4f7-a68301a289bb%29.html

Periode: Oktober 2011 tot Maart 2014
Status: Afgelopen
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Abstract
How can we improve the current quality of brown shrimp traditionally caught without the addition of extra chemical products and preservatives? Brown shrimp, caught by Flemish fishermen are landed within 12h after catch and are cooked on board based on a traditional recipe. Currently, it's virtually impossible to buy brown shrimp without added chemical products and preservatives that improve the shelf life. But this use of additives is less and less appealing for consumers, who are looking for sustainable products of high quality for a fair price.

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