Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

  1. Cambero, MI
  2. Jaramillo, CJ
  3. Ordonez, JA
  4. Cobos, A
  5. Pereira-Lima, CI
  6. de Fernando, GDG
Revista:
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY

ISSN: 1431-4630

Ano de publicación: 1998

Volume: 206

Número: 5

Páxinas: 311-322

Tipo: Artigo

DOI: 10.1007/S002170050265 GOOGLE SCHOLAR