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Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific

Shuo Wang1, Songyi Lin2, Shuang Li1

  • 1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Food Chemistry
|April 17, 2024
PubMed

Keywords:
Amino acidsGastric-intestinal digestionPacific white shrimpProtein oxidationReady-to-eat shrimpThermal sterilization

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