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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| 第一著者: | |
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| フォーマット: | Monograph |
| 言語: | English |
| 出版事項: |
Universiti Sains Malaysia
2016
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| 主題: | |
| オンライン･アクセス: | http://eprints.usm.my/61335/1/NURNADRAH%20BINTI%20ZAINUDIN%20-%20e.pdf http://eprints.usm.my/61335/ |
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