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

✍ Scribed by M. I. Cambero; Carlos J. Jaramillo; Juan A. Ordoñez; Angel Cobos; Claudia I. Pereira-Lima; Gonzalo D. García de Fernando

• Book ID: 105901001
• Publisher: Springer
• Year: 1998
• Tongue: English
• Weight: 270 KB
• Volume: 206
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s002170050265