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Effect of O₂-CO₂ enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon)
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The relationship between microbial growth, the production of volatile bases and sensorial rejection in modified atmosphere packed grey shrimp (Crangon crangon)
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- Conference Paper
- C3
- open access
Volatilization of microbiologically produced amines (trimethylamine, dimethylamine, ammonia) in fishery products
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Effect of food matrix and pH on the volatilization of bases (TVB) in packed North Atlantic gray shrimp (Crangon crangon): volatile bases in MAP fishery products