Decrease of Lipid Oxidation for Dried Shrimp (...

Journal of Aquatic Food Product Technology 2014 / 08

Decrease of Lipid Oxidation for Dried Shrimp ( Acetes chinensis ) Preservation Using Alkaline Lipase Hydrolysis Technology

Liu, Jianhua, Zhao, Peicheng, Liu, Lin, Zhang, Jianyou, Liu, Shulai, Zhang, Zhifei, Ding, Yuting
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Language:
english
Journal:
Journal of Aquatic Food Product Technology
DOI:
10.1080/10498850.2013.839017
Date:
August, 2014
File:
PDF, 9.14 MB
english, 2014
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