Shelf Life Prediction of Low-salt Shrimp Sauce through Kinetic Models of Total Volatile Basic Nitrogen

Home > Archive>Volume 29, Issue 1, 2013 >29-33,95

Shelf Life Prediction of Low-salt Shrimp Sauce through Kinetic Models of Total Volatile Basic Nitrogen
DOI:
                        
CSTR:
                        
Author:
                        
Affiliation:XIE Zhu-lan,CHEN Long,LEI Xiao-ling,TU Shu-hong(College of Food Science & technology,Guangdong Ocean University,Zhanjiang 524088,China)
Clc Number:TS254.4
Fund Project:

Article

|

Figures

|

Metrics

|

Reference

|

Related

|

Cited by

|

Materials

|

Comments

Abstract:

Reference

Get Citation

Copy

Share

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online: August 14,2013
Published:

Article QR Code

You are the first Visitors

Governing Body：华南理工大学 Organizer：华南理工大学

Phone：020-87112373 Email：mfood@scut.edu.cn

Address：广州天河五山路381号华南理工大学麟鸿楼506室

信息咨询：QQ: 2553003667 稿件处理1：QQ: 1542354573 稿件处理2：QQ: 2195608851 财务咨询：QQ: 1347040116

Home

About the journal

Notes for submission

Acceptable topics

Author garden

Open access

中文

Get Citation

Share

Article Metrics

History

Article QR Code