Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice

Fish is important as a source of protein to human. Therefore, full utilization of fish would give best result of storing the fish during no season of fish. To prolong and maintain the quality, fermented is one of the methods to keep the shelf life lasting and good quality. Fermented fish was produ...

Full description

Saved in:

Bibliographic Details
Main Author:	Norasmah Mantali
Format:	Thesis
Language:	English
Subjects:	SH 336 .F45 N6 2010 Norasmah Mantali Fermented fish
Online Access:	http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/938/1/SH%20336%20.F45%20N6%202010%20Abstract.pdf http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/938/2/SH%20336%20.F45%20N6%202010%20FullText.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-umt-ir.-938
record_format	uketd_dc
spelling	my-umt-ir.-9382016-03-11T21:51:21Z Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice Norasmah Mantali Fish is important as a source of protein to human. Therefore, full utilization of fish would give best result of storing the fish during no season of fish. To prolong and maintain the quality, fermented is one of the methods to keep the shelf life lasting and good quality. Fermented fish was produced from two types of fish which is Coilia spp. and Nemipterus spp. The fish was fermented with roasted rice and steamed rice for 30 days. Institut Akuakultur Tropika 2010-11 Thesis en http://hdl.handle.net/123456789/938 http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/938/1/SH%20336%20.F45%20N6%202010%20Abstract.pdf a7eeea6284923b514669e2e0a91dacd9 http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/938/2/SH%20336%20.F45%20N6%202010%20FullText.pdf b1383faf1e2fa22577e8eb177e872c8b http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/938/3/license.txt ecca7a0b60eabbf88d99eae3662e2d50 http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/938/4/SH%20336%20.F45%20N6%202010%20Abstract.pdf.txt dd9c98e9fd867239627a60f926646afb http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/938/5/SH%20336%20.F45%20N6%202010%20FullText.pdf.txt 7e3862aec930a0f3269e9d3df1181aa3 SH 336 .F45 N6 2010 Norasmah Mantali Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice Fermented fish
institution	Universiti Malaysia Terengganu
collection	UMT Repository System
language	English
topic	SH 336 .F45 N6 2010 Norasmah Mantali SH 336 .F45 N6 2010 Fermented fish
spellingShingle	SH 336 .F45 N6 2010 Norasmah Mantali SH 336 .F45 N6 2010 Fermented fish Norasmah Mantali Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
description	Fish is important as a source of protein to human. Therefore, full utilization of fish would give best result of storing the fish during no season of fish. To prolong and maintain the quality, fermented is one of the methods to keep the shelf life lasting and good quality. Fermented fish was produced from two types of fish which is Coilia spp. and Nemipterus spp. The fish was fermented with roasted rice and steamed rice for 30 days.
format	Thesis
author	Norasmah Mantali
author_facet	Norasmah Mantali
author_sort	Norasmah Mantali
title	Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
title_short	Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
title_full	Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
title_fullStr	Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
title_full_unstemmed	Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
title_sort	effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
granting_institution	Institut Akuakultur Tropika
url	http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/938/1/SH%20336%20.F45%20N6%202010%20Abstract.pdf http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/938/2/SH%20336%20.F45%20N6%202010%20FullText.pdf
_version_	1747835811461595136

Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice

Similar Items