Microbial and chemical properties of
anchovies based fish sauce (BUDU)

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...

书目详细资料
主要作者:	Zainudin, Nurnadirah
格式:	Monograph
语言:	English
出版:	Universiti Sains Malaysia 2016
主题:	R856-857 Biomedical engineering. Electronics. Instrumentation
在线阅读:	http://eprints.usm.my/61335/1/NURNADRAH%20BINTI%20ZAINUDIN%20-%20e.pdf

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