Effects of Different Spices on Microbial Community and Physicochemical Properties in Low-Salt Shrimp Paste
In order to develop new shrimp paste products and expand the shrimp paste market, ginger, cinnamon or perilla was added before fermentation of low-salt shrimp paste in this study. The physicochemical indexes of low-salt shrimp paste were determined, and the effect of spice addition on the microbial...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-04-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-020.pdf |