Determination of benzoic acid in fermented fish products using HPLC / Norlida Baharudin

Food fermentation is a widespread traditional technology which has been improved into more sophisticated industries. The fermented fish products have two characteristics, solid and semi-solid. Belacan is the example of solid and the examples of semi-solid are budu and cencaluk. Benzoic acid was u...

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Bibliographic Details
Main Author: Baharudin, Norlida
Format: Thesis
Language:English
Published: 2009
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Online Access:https://ir.uitm.edu.my/id/eprint/764/2/764.pdf
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