Evaluation of biogenic amines and microbial composition in the Chinese traditional fermented food grasshopper sub shrimp paste-Reference-Cited by-同舟云学术

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Evaluation of biogenic amines and microbial composition in the Chinese traditional fermented food grasshopper sub shrimp paste

Published:2020-12 Issue: Volume:134 Page:109979
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sang Xue,Ma Xinxiu,Hao Hongshun,Bi Jingran,Zhang Gongliang,Hou Hongman

Funder

National Key R & D Program of China

Liaoning Province's Program for Promoting Liaoning Talents

Natural Science Foundation of Liaoning Province

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Salted shrimp paste (in Chinese);Chinese Aquatic Industry Standard SC/T3602,2016

2. Shrimp sauce (in Chinese);Chinese domestic trade industry standard SB/T10525,2009

3. Determination of total colonies in food microbiological test. (in Chinese);Chinese Standard GB4789.2,2016

4. Determination of volatile salt nitrogen in food (in Chinese);Chinese Standard GB5009.228,2016

5. Determination of amino acid nitrogen in food (in Chinese);Chinese Standard GB5009.235,2016

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