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Universiteit Gent; Faculteit Bio-ingenieurswetenschappen; Vakgroep Levensmiddelentechnologie, Voedselveiligheid en Gezondheid; Laboratorium voor Levensmiddelenmicrobiologie en -conservering (LFMFP), more
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- Noseda, B.; Dewulf, J.; Goethals, J.; Ragaert, P.; Van Bree, I.; Pauwels, D.; Van Langenhove, H.; Devlieghere, F. (2010). Effect of food matrix and pH on the volatilization of bases (TVB) in packed North Atlantic Gray Shrimp (Crangon crangon): volatile bases in MAP fishery products. J. Agric. Food Chem. 58(22): 11864-11869. http://dx.doi.org/10.1021/jf1025218, more
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