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
Journal:
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY

ISSN: 1431-4630

Year of publication: 1998

Volume: 206

Issue: 5

Pages: 311-322

Type: Article

DOI: 10.1007/S002170050265 GOOGLE SCHOLAR
Data source: WoS