ShareQUALITY CHANGES IN ICED SHRIMPS (PANDALUS BOREALIS). II. CHANGES IN THE CONTENTS OF TRIMETHYLAMINE OXIDE AND VOLATILE NITROGEN BASES DURING AUTOMATIC BOILING AND PEELING.
[In Danish. / En danois.]
Author(s) : SOLBERG T.
Type of article: Article
Details
- Original title: [In Danish. / En danois.]
- Record ID : 1983-0614
- Languages: Danish
- Source: Nord. Vet. Med. - vol. 33 - n. 4-5
- Publication date: 1981
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Indexing
- Themes: Fish and fish product
- Keywords: Shrimp; Trimethylamine; Seafood; Cooking; Crustacea
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INDOLE IN SHRIMP: EFFECT OF FRESH STORAGE TEMPE...
- Author(s) : CHANG O.
- Date : 1983
- Languages : English
View record
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QUALITY CHANGES IN ICED SHRIMPS (PANDALUS BOREA...
- Author(s) : NESBAKKEN T.
- Date : 1981
- Languages : Danish
- Source: Nord. Vet. Med. - vol. 33 - n. 4-5
View record
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Effect of gamma-irradiation and post-irradiatio...
- Author(s) : LEE K. F., HAU L. B.
- Date : 1996
- Languages : English
- Source: J. agric. Food Chem. - vol. 55 - n. 4
View record
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INCUBATION TEMPERATURE FOR TOTAL BACTERIAL COUN...
- Author(s) : VARMA P. R. G.
- Date : 1986
- Languages : English
- Source: Fish. Technol. - vol. 23 - n. 1
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Cook-chill process to extend refrigerated shelf...
- Author(s) : VENUGOPAL V.
- Date : 1993/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 28 - n. 3
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