Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

✍ Scribed by Emmanuel Jaffrès; Valérie Lalanne; Sabrina Macé; Josiane Cornet; Mireille Cardinal; Thierry Sérot; Xavier Dousset; Jean-Jacques Joffraud

• Book ID: 113647352
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 438 KB
• Volume: 147
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2011.04.008