Enzymes profiling in original and manipulated fermentation of anchovies based fish sauce
Fish sauce is a fermented fish products resulted from hydrolysis of fish protein at certain salt concentration. The objectives of this study were to investigate the enzymes activity, namely protease and amylase, in original fermented fish sauce and manipulated fermented fish sauce. In addition, m...
保存先:
| 第一著者: | |
|---|---|
| フォーマット: | Monograph |
| 言語: | English |
| 出版事項: |
Pusat Pengajian Sains Kesihatan, Universiti Sains Malaysia
2015
|
| 主題: | |
| オンライン･アクセス: | http://eprints.usm.my/58251/1/NURUL%20SHAHIDA%20BINTI%20MOHD%20RAZALEE%20-%20e.pdf http://eprints.usm.my/58251/ |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|