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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BIOCHEMICAL AND MICROBIOLOGICAL CHANGES IN SHRI...
- Author(s) : DRAETTA I. dos Santos
- Date : 1986
- Languages : Portuguese
- Source: Bol. ITAL - vol. 23 - n. 2
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MICROBIOLOGICAL QUALITY OF FROZEN PRECOOKED AND...
- Author(s) : BECKERS H. J.
- Date : 1981
- Languages : English
- Source: Zent.bl. Bakteriol. Mikrobiol. Hyg., 1, Abt., B - vol. 172 - n. 4-5
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Hemocyanin: a most likely inducer of black spot...
- Author(s) : ADACHI K., HIRATA T., NAGAI K., et al.
- Date : 2001/10
- Languages : English
- Source: Ital. J. Food Sci. - vol. 66 - n. 8
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