Microbial and chemical properties of anchovies based fish sauce (BUDU)
This study was conducted to assess the microbial load and chemical properties of anchovies based fish sauce made from anchovy, Stolephorus sp with 3:2 fish to salt ratio at 1st day, 1st month, 2nd month, 3rd month, 4lh month and 5th month of fermentation. The samples of the anchovies based fish sa...
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| 主要作者: | |
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| 格式: | Monograph |
| 語言: | English |
| 出版: |
Universiti Sains Malaysia
2016
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| 主題: | |
| 在線閱讀: | http://eprints.usm.my/61335/1/NURNADRAH%20BINTI%20ZAINUDIN%20-%20e.pdf http://eprints.usm.my/61335/ |
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