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Vlaamse overheid; Beleidsdomein Landbouw en Visserij; Instituut voor landbouw- , visserij en voedingsonderzoek; Eenheid Technologie en voeding, more
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| Publications (4) |
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| A1 Publications (2) [show] |
 Vermeersch, X.H.C.; Braeckman, R.; Chiers, K.; Vlaemynck, G. (2024). Sensory quality of brown shrimp (Crangon crangon L.) stored under various freezing conditions prior to cooking. Ital. J. Food Sci. 36(1): 92-104. https://dx.doi.org/10.15586/ijfs.v36i1.2350, more- Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Van Weyenberg, S.; Braeckman, R.; Hendrickx, M.E. (2016). Kinetics of heat induced muscle protein denaturation of brown shrimp (Crangon crangon). Journal of Food Engineering 191: 88-94. https://dx.doi.org/10.1016/j.jfoodeng.2016.07.010, more
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| Abstract [show] |
- Verhaeghe, T.; Braeckman, R.; Vlaemynck, G. (2016). Longer shelf life of the brown shrimp (Crangon crangon) by chlorine dioxide treatment of the cooling water on board of fishing vessels, in: Mees, J. et al. (Ed.) Book of abstracts – VLIZ Marine Scientist Day. Brugge, Belgium, 12 February 2016. VLIZ Special Publication, 75: pp. 132, more
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| Report [show] |
- Blondeel, L.; Verlé, K.; Vlaemynck, G.; Braeckman, R.; Vermeersch, X.; Vanderperren, E.; Torreele, E. (2016). VERWERKVIS - De Vlaamse visserijsector en de visverwerkende nijverheid: Status, noden en kansen. ILVO Mededeling, 209. Instituut voor Landbouw- en Visserijonderzoek: Merelbeke. 100 pp., more
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