Authors: CAMBERO MI JARAMILLO CJ ORDONEZ JA COBOS A PEREIRALIMA CI DEFERNANDO GDG

Citation: Mi. Cambero et al., EFFECT OF COOKING CONDITIONS ON THE FLAVOR COMPOUNDS AND COMPOSITION OF SHRIMP (PARAPENAEUS-LONGIROSTRIS) BROTH, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(5), 1998, pp. 311-322