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http://umt-ir.umt.edu.my:8080/handle/123456789/7938| Title: | Effects of lemongrass, torch ginger and galangal on nutritional composition and freshness (lipid and protein changes) in lightly fermented tilapia |
| Authors: | Heng, Sheng Ching |
| Keywords: | LP 11 FASM 3 2006 Heng, Sheng Ching |
| Issue Date: | 2006 |
| Publisher: | Terengganu: Kolej Universiti Sains dan Teknologi Malaysia |
| Abstract: | Tilapia was used to produce the lightly fermented fish (Pekasam) in order to investigate the effects of lemongrass, torch ginger and galangal on nutritional composition and freshness (protein and fat) changes. |
| URI: | http://hdl.handle.net/123456789/7938 |
| Appears in Collections: | Fakulti Agroteknologi dan Sains Makanan |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| LP 11 FASM 3 2006 Abstract.pdf | 437.78 kB | Adobe PDF | View/Open | |
| LP 11 FASM 3 2006 Full Text.pdf Restricted Access | 3.97 MB | Adobe PDF | View/Open Request a copy |
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