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The role of feed (ingredients) in the development of flavours in oysers (Crassostrea gigas) cultured in land based systems.
van Houcke, Jasper
(PhD candidate)
Luten, Joop
(Promotor)
Linssen, Jozef
(Co-promotor)
Food Quality and Design
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/03/12
→
8/10/18
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Crassostrea gigas
Agriculture & Biology
100%
volatile organic compounds
Agriculture & Biology
95%
oysters
Agriculture & Biology
85%
sensory evaluation
Agriculture & Biology
75%
chemical composition
Agriculture & Biology
62%
Rhodomonas
Agriculture & Biology
9%
consumer preferences
Agriculture & Biology
8%
sweetness
Agriculture & Biology
8%
Research output
Research output per year
2018
2018
2018
1
internal PhD, WU
Research output per year
Research output per year
Biochemical composition, volatile organic compounds, sensory and consumer evaluation of Pacific cupped oysters during land-based refinement
van Houcke, J.
,
2018
, Wageningen:
Wageningen University
.
234 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Crassostrea gigas
100%
volatile organic compounds
95%
oysters
85%
sensory evaluation
75%
chemical composition
62%