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Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/7938
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dc.contributor.authorHeng, Sheng Ching-
dc.date.accessioned2018-01-02T03:46:13Z-
dc.date.available2018-01-02T03:46:13Z-
dc.date.issued2006-
dc.identifier.urihttp://hdl.handle.net/123456789/7938-
dc.description.abstractTilapia 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.en_US
dc.language.isoenen_US
dc.publisherTerengganu: Kolej Universiti Sains dan Teknologi Malaysiaen_US
dc.subjectLP 11 FASM 3 2006en_US
dc.subjectHeng, Sheng Chingen_US
dc.titleEffects of lemongrass, torch ginger and galangal on nutritional composition and freshness (lipid and protein changes) in lightly fermented tilapiaen_US
dc.typeWorking Paperen_US
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