Work

Developing a Value-Added, Ready to Cook New Orleans Barbeque Shrimp Entrée

Year: 2013

Type: article

Source: Journal of Culinary Science & Technology

DOI: 10.1080/15428052.2013.846877

Authors: S. B. Black, M. D. Cael, J. B. Shackelford, W. Jirangrat, L. E. Lampila

Institutions: Louisiana State University, Louisiana Sea Grant

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2043969446

FWCI:

Cites: 21

Cited by:

Related to: 10