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

Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/938

Title:	Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
Authors:	Norasmah Mantali
Keywords:	SH 336 .F45 N6 2010 Norasmah Mantali Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice Fermented fish
Issue Date:	Nov-2010
Publisher:	Institut Akuakultur Tropika
Series/Report no.:	;SH 336 .F45 N6 2010
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.
URI:	http://hdl.handle.net/123456789/938
Appears in Collections:	Institut Akuakultur Tropika

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