Chemical and microbial analysis of fish sauce ('budu')
The chemical and microbial properties for two different types of fish sauce which are one of them is a newly produced sample in laboratory from fish flesh and salt (Budu A) and the other one is a commercial sample (Budu B). Chemical characteristics such as pH value, moisture content, salt content an...
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| Format: | Undergraduate Final Project Report |
| Published: |
2011
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| Online Access: | http://discol.umk.edu.my/id/eprint/5594/ |
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