Cambero, MI; Jaramillo, CJ; Ordonez, JA; Cobos, A; Pereira-Lima, CI; de Fernando, GDG
(1998)
To achieve a shrimp broth with the best flavour, the whole shrimp must be cooked at 85 degrees C for 30 min in a 0.5% NaCl solution in proportions 1:2 (w:v). Quantitatively, the main components of the broth were nitrogen ...