Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice

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DC Field	Value	Language
dc.contributor.author	Norasmah Mantali	-
dc.date.accessioned	2011-10-17T02:34:04Z	-
dc.date.available	2011-10-17T02:34:04Z	-
dc.date.issued	2010-11	-
dc.identifier.uri	http://hdl.handle.net/123456789/938	-
dc.description.abstract	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.	en_US
dc.language.iso	en	en_US
dc.publisher	Institut Akuakultur Tropika	en_US
dc.relation.ispartofseries	;SH 336 .F45 N6 2010	-
dc.subject	SH 336 .F45 N6 2010	en_US
dc.subject	Norasmah Mantali	en_US
dc.subject	Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice	en_US
dc.subject	Fermented fish	en_US
dc.title	Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice	en_US
dc.type	Thesis	en_US
Appears in Collections:	Institut Akuakultur Tropika

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