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dc.contributor.authorBrookmire, Len_US
dc.contributor.authorMallikarjunan, Ken_US
dc.contributor.authorJahncke, Men_US
dc.contributor.authorGrisso, Ren_US
dc.date.accessioned2016-11-29T14:00:21Z
dc.date.available2016-11-29T14:00:21Z
dc.date.issued2013en_US
dc.identifier.urihttp://hdl.handle.net/10919/73514
dc.format.extentS303 - S313 page(s)en_US
dc.titleOptimum Cooking Conditions for Shrimp and Atlantic Salmonen_US
dc.typeArticle - Refereed
dc.description.notesPublished (Publication status)en_US
dc.title.serialJournal of Food Scienceen_US
dc.identifier.volume78en_US
dc.identifier.issue2en_US
pubs.organisational-group/Virginia Tech
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Faculty
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Virginia Seafood AREC
pubs.organisational-group/Virginia Tech/All T&R Faculty


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