The influence of Etlingera coccinea on the sensory acceptability and microbial safety of Dusun fermented fish
This study aimed to identify the best formulation of Dusun traditional fermented fish (Bosou) using sensory evaluation, specifically a 9-point hedonic test. Etlingera coccinea, at concentrations ranging from 0% to 8%, was incorporated into fermented fish samples. Results showed that the 2% Etlingera...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Faculty of Food Science and Nutrition, UMS
2024
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/41142/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/41142/2/FULL%20TEXT.pdf |