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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| Format: | Thesis |
| Language: | English |
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| 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 |
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