Requested research articles
1. Characteristics of salt-fermented sauces from shrimp processing byproducts
https://pubmed.ncbi.nlm.nih.gov/12537458/
2. Effect of Sodium Chloride on the Reduction of Bacillus Cereus in Shrimp Jeotgal During Refrigerated Storage
https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.12281
3. Synergistic Effect of Enterocin NKR-5-3 and Sodium Citrate against Listeria innocua ATCC 33090 in Culture Media and Chilled Shrimp
https://li01.tci-thaijo.org/index.php/JFE/article/view/257049
4. Preparation, properties and preservation of lactic acid fermented shrimp heads
https://www.sciencedirect.com/science/article/abs/pii/S0963996996000774
5. Microbial Changes in Salted and Fermented Shrimp at Different Salt Levels during Fermentation.
https://www.semanticscholar.org/paper/Microbial-Changes-in-Salted-and-Fermented-Shrimp-at-Mok-Lee/bd941e63f07f2247d96b4bcb67f7c77880f87465
6. Physicochemical Properties, Amino Acid Composition and Volatile Components of Fermented Fish (Pla-ra) Accelerated by Starter Cultures
https://tis.wu.ac.th/index.php/tis/article/view/6576
email address: suwat.tohoku@gmail.com
thank you in adavce for your kind assistance.
Requested research articles
1. Characteristics of salt-fermented sauces from shrimp processing byproducts
https://pubmed.ncbi.nlm.nih.gov/12537458/
2. Effect of Sodium Chloride on the Reduction of Bacillus Cereus in Shrimp Jeotgal During Refrigerated Storage
https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.12281
3. Synergistic Effect of Enterocin NKR-5-3 and Sodium Citrate against Listeria innocua ATCC 33090 in Culture Media and Chilled Shrimp
https://li01.tci-thaijo.org/index.php/JFE/article/view/257049
4. Preparation, properties and preservation of lactic acid fermented shrimp heads
https://www.sciencedirect.com/science/article/abs/pii/S0963996996000774
5. Microbial Changes in Salted and Fermented Shrimp at Different Salt Levels during Fermentation.
https://www.semanticscholar.org/paper/Microbial-Changes-in-Salted-and-Fermented-Shrimp-at-Mok-Lee/bd941e63f07f2247d96b4bcb67f7c77880f87465
6. Physicochemical Properties, Amino Acid Composition and Volatile Components of Fermented Fish (Pla-ra) Accelerated by Starter Cultures
https://tis.wu.ac.th/index.php/tis/article/view/6576
email address: suwat.tohoku@gmail.com
thank you in adavce for your kind assistance.