Short communication:Chemical compositions, volatile compounds and sensory property of salted shrimp paste (Kapi) produced from Acetes vulgaris and Macrobrachium lanchesteri
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تاریخ نمایه سازی: 27 بهمن 1400
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Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand, ۹۰۱۱۲
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand, ۹۰۱۱۲
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand, ۹۰۱۱۲
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand, ۹۰۱۱۲
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, ۵-۷ Konan ۴, Minato-ku, Tokyo ۱۰۸-۸۴۷۷, Japan
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