Determination of benzoic acid in fermented fish products using HPLC / Norlida Baharudin

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Determination of benzoic acid in fermented fish products using HPLC / Norlida Baharudin

Food fermentation is a widespread traditional technology which has been improved into more sophisticated industries. The fermented fish products have two characteristics, solid and semi-solid. Belacan is the example of solid and the examples of semi-solid are budu and cencaluk. Benzoic acid was u...

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Bibliographic Details
Main Author:	Baharudin, Norlida
Format:	Thesis
Language:	English
Published:	2009
Subjects:	QD Chemistry
Online Access:	https://ir.uitm.edu.my/id/eprint/764/

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