Development of Dusun traditional fermented fish (Bosou Ikan) using different concentrations of Tuhau (Etlingera coccinea)

This study aimed to determine the best formulation of Dusun traditional fermented fish (Bosou ikan) through sensory evaluation employing a 9-point hedonic test. Various concentrations of Etlingera coccinea, ranging from 0% to 8% w/w, were incorporated into fermented fish samples. Results revealed th...

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Main Authors: Amanda Chu Yi Yau, Sylvester Mantihal
格式: 文件
语言:English
English
出版: hibiscus publisher 2024
主题:
在线阅读:https://eprints.ums.edu.my/id/eprint/41254/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/41254/2/FULL%20TEXT.pdf