Cite
HARVARD Citation
Verhaeghe, T. et al. (2016). Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp (Crangon crangon). Food chemistry. pp. 641-647. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Verhaeghe, T. et al. (2016). Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp (Crangon crangon). Food chemistry. pp. 641-647. [Online].