Changes in lipids of shrimp (Acetes vulgaris ) during salting and fermentation

Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste

(2017) Luyun Cai et al.   Journal of Aquatic Food Product Technology

Properties of Salted Shrimp Paste (Kapi) fromAcetes vulgarisas Affected by Postmortem Storage Prior to Salting

(2015) Jaksuma Pongsetkul et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice

(2013) Thanasak Sae-leaw et al.   FOOD CHEMISTRY

Lipids from cephalothorax and hepatopancreas of Pacific white shrimp (Litopenaeus vannamei): Compositions and deterioration as affected by iced storage

(2012) Sirima Takeungwongtrakul et al.   FOOD CHEMISTRY

Sterol composition of shellfish species commonly consumed in the United States

(2012) KatherineM. Phillips et al.   Food & Nutrition Research

PUFAs in Fish: Extraction, Fractionation, Importance in Health

(2009) F. Sahena et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation

(2008) Ernestina M. Peralta et al.   FOOD CHEMISTRY