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Properties of Salted Shrimp Paste (Kapi) from Acetes vulgaris as Affected by Postmortem Storage Prior to Salting |
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| Authors: | Jaksuma Pongsetkul Soottawat Benjakul Punnanee Sumpavapol Kazufumi Osako Nandhsha Faithong |
| Affiliation: | 1. Department of Food Technology, Faculty of Agro‐Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand;2. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato‐ku, Tokyo, Japan |
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