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  1. 1
    Changes in the fatty acid composition of brown shrimp, Crangon crangon, after boiling

    Changes in the fatty acid composition of brown shrimp, Crangon crangon, after boiling by Reinhard Saborowski, Adrian Tanara, Enno Fricke, Marie Koch, Wilhelm Hagen

    Published 2022-10-01
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  2. 2
    Brown shrimp (Crangon crangon) processing remains as ingredient for Litopenaeus vannamei feeds: Biochemical characterisation and digestibility

    Brown shrimp (Crangon crangon) processing remains as ingredient for Litopenaeus vannamei feeds: Biochemical characterisation and digestibility by Enno Fricke, Marie Koch, Heiko Dietz, Matthew James Slater, Reinhard Saborowski

    Published 2022-08-01
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