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The effects of different whey protein concentrate coating formulations (with or without glycerol or sorbitol in two proportions) on frozen Atlantic salmon quality parameters were evaluated. The(More)
Abstract To achieve a shrimp broth with the best flavour, the whole shrimp must be cooked at 85°C for 30 min in a 0.5% NaCl solution in proportions 1 : 2 (w : v). Quantitatively, the main components(More)