Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate

Published 2008 View Full Article

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Title
Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 1, Pages 244-249
Publisher
Elsevier BV
Online
2008-06-18
DOI
10.1016/j.lwt.2008.05.026

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