Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste

Author:

Cai Luyun12,Wang Qingjun1,Dong Zhijian3,Liu Shucheng4,Zhang Chaohua4,Li Jianrong12

Affiliation:

1. College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, Jinzhou, China

2. College of Food Science, Southwest University, Chongqing, China

3. Department of Food Science and Technology, Jiangsu Agri-animal Husbandry Vocational College, Taizhou, China

4. College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, China

Funder

China Scholarship Council

National Natural Science Foundation of China

Postdoctoral Special Funding of Chongqing City

Science & Technology Department of Liaoning Province of China

National Postdoctoral Science Foundation of China

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

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