Microbiological and chemical changes of shrimp <i>Acetes vulgaris</i> during <i>Kapi</i> production.

Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production.

Pongsetkul, Jaksuma; Benjakul, Soottawat; Vongkamjan, Kitiya; Sumpavapol, Punnanee; Osako, Kazufumi.

Afiliação

Pongsetkul J; Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand.
Benjakul S; Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand.
Vongkamjan K; Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand.
Sumpavapol P; Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand.
Osako K; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 5-7 Konan 4, Minato-ku, Tokyo, 108-8477 Japan.

J Food Sci Technol ; 54(11): 3473-3482, 2017 Oct.

Article em En | MEDLINE | ID: mdl-29051642