Comparison of flavor components in shrimp Litopenaeus vannamei cultured in sea water and low salinity water

• LIANG MENGQING

  Key Laboratory of Chinese Ministry of Agriculture for Sustainable Utilization of Marine Fisheries Resources, Yellow Sea Fisheries Research Institute

• WANG SHIWEN

  Key Laboratory of Chinese Ministry of Agriculture for Sustainable Utilization of Marine Fisheries Resources, Yellow Sea Fisheries Research Institute

• WANG JIALIN

  Key Laboratory of Chinese Ministry of Agriculture for Sustainable Utilization of Marine Fisheries Resources, Yellow Sea Fisheries Research Institute

• CHANG QING

  Key Laboratory of Chinese Ministry of Agriculture for Sustainable Utilization of Marine Fisheries Resources, Yellow Sea Fisheries Research Institute

• MAI KANGSEN

  Key Laboratory of Mariculture, Ministry Education of China, Ocean University of China

Journal

• Fisheries science : FS

  Fisheries science : FS 74 (5), 1173-1179, 2008-10-01

Keywords

• flavor
• Litopenaeus vannamei
• low salinity
• sea water

Details

• CRID: 1573950400372233216
• NII Article ID: 10021873552
• NII Book ID: AA10993718
• ISSN: 09199268
• Text Lang: en
• Data Source:
  • CiNii Articles