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...
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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 |