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

European Food Research and Technology

Volumn 206, Issue 5, 1998, Pages 311-322

  Cambero, M Isabel ^a   Jaramillo, Carlos J ^b   Ordoñez, Juan A ^a   Cobos, Angel ^c   Pereira Lima, Claudia I ^d   García De Fernando, Gonzalo D ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^c UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^d PECUÁRIA E ABASTECIMENTO   (Brazil)

Author keywords

Cooking conditions; Flavour; Shrimp broth

Indexed keywords

EID: 54749088693     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

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