Effects of Different Spices on Microbial Community and Physicochemical Properties in Low-Salt Shrimp Paste
BAN Yuhan, YANG Bingbing, MA Aijin, LI Weidong, SANG Yaxin, SUN Jilu
(1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; 2. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; 3. Tangshan Haidu Seafood Co. Ltd., Tangshan 063500, China)
BAN Yuhan, YANG Bingbing, MA Aijin, LI Weidong, SANG Yaxin, SUN Jilu. Effects of Different Spices on Microbial Community and Physicochemical Properties in Low-Salt Shrimp Paste[J]. FOOD SCIENCE, 2023, 44(8): 143-151.