Kinetic Modeling of Quality Changes of Low-Salt Shrimp Sauce during Fermentation
YU Hui, LIU Haimei, WANG Jing, YI Dong, ZHAO Qin, LI Haiyan
FOOD SCIENCE . 2017, (18): 17 -21 .  DOI: 10.7506/spkx1002-6630-201718003