Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity
Shuo Wang, Songyi Lin, Shuang Li, Xixin Qian, Chenqi Li, Na Sun
Topics & Concepts
Sterilization (economics)ShrimpBrowningChemistryFood scienceBiologyFisheryForeign exchange marketForeign exchangeEconomicsMonetary economicsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesInsect Utilization and Effects