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chemical compositions, volatile compounds and sensory property of salted shrimp paste (kapi) produced from acetes vulgaris and macrobrachium lanchesteri
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نویسنده
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pongsetkul j ,benjakul s ,sumpavapol p ,vongkamjan k ,osako k
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منبع
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iranian journal of fisheries sciences - 2019 - دوره : 18 - شماره : 4 - صفحه:1101 -1114
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کلیدواژه
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acetes vulgaris ,macrobrachium lanchesteri ,kapi ,volatile compounds ,sensory properties
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آدرس
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prince of songkla university, faculty of agro-industry, department of food technology, thailand, prince of songkla university, faculty of agro-industry, department of food technology, thailand, prince of songkla university, faculty of agro-industry, department of food technology, thailand, prince of songkla university, faculty of agro-industry, department of food technology, thailand, tokyo university of marine science and technology, department of food science and technology, japan
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پست الکترونیکی
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osako@kaiyodai.ac.jp
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Authors
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