IMIS

A new integrated search interface will become available in the next phase of marineinfo.org.
For the time being, please use IMIS to search available data

 

[ report an error in this record ]basket (0): add | show Print this page
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
Keywords
    Crangon crangon (Linnaeus, 1758) [WoRMS]
    Marine/Coastal
Author keywords
    Quality, shrimp, enzymes, proteins, yield
Authors  Top 
  • Verhaeghe, T.
  • Vlaemynck, G., more
  • De Block, J., more
  • Hendrickx, M., more
All data in the Integrated Marine Information System (IMIS) is subject to the VLIZ privacy policy Top | Authors