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
