1. Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste
http://www.tandfonline.com/doi/abs/10.1080/10498850.2016.1276111?journalCode=wafp20
2. Properties of Salted Shrimp Paste (Kapi) from Acetes vulgaris as Affected by Postmortem Storage Prior to Salting
http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12643/abstract
3. Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation
http://www.sciencedirect.com/science/article/pii/S0308814608003294
4.Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria
http://www.sciencedirect.com/science/article/pii/S030881460500467X
email address: nine_cats@yahoo.com
Thank you in advance for your assistance.
requested articles
http://www.tandfonline.com/doi/abs/10.1080/10498850.2016.1276111?journalCode=wafp20
2. Properties of Salted Shrimp Paste (Kapi) from Acetes vulgaris as Affected by Postmortem Storage Prior to Salting
http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12643/abstract
3. Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation
http://www.sciencedirect.com/science/article/pii/S0308814608003294
4.Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria
http://www.sciencedirect.com/science/article/pii/S030881460500467X
email address: nine_cats@yahoo.com
Thank you in advance for your assistance.