Quality changes of shrimp head fermented with garlic-Reference-Cited by-同舟云学术

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Quality changes of shrimp head fermented with garlic

Published:2022-05-05 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Rujirapong Chanonkarn¹^ORCID,Siripongvutikorn Sunisa²,Usawakesmanee Worapong²,Wanikorn Bandhita³

Affiliation:

1. Functional Food and Nutrition Program, Faculty of Agro‐Industry Prince of Songkla University Songkhla Hat Yai Thailand

2. Faculty of Agro‐Industry Prince of Songkla University Songkhla Thailand

3. Department of Biotechnology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16701

Reference68 articles.

1. Growth and effect of garlic (Allium sativum) on selected beneficial bacteria

2. Effects of sour curry temperature with fermented shrimp paste on surface hardness of tooth enamel;Benjakul P.;Songklanakarin Journal of Science and Technology,2011

3. Amino Acids

4. Antibacterial Properties of Organosulfur Compounds of Garlic (Allium sativum)

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