Kesan suhu fermentasi, jenis ikan dan kepekatan garam terhadap sifat fizikokimia budu [T1-995].

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Kesan suhu fermentasi, jenis ikan dan kepekatan garam terhadap sifat fizikokimia budu [T1-995].

Kajian terhadap sifat fiziko-kimia budu merupakan faktor penting bagi pengkomersilan sesuatu produk. Sebanyak 12 sampel budu daripada 12 pengusaha di Kelantan telah digunakan bagi kajian sifat fiziko-kimia budu. Study on the physico-chemical characteristics of budu are important factors for produ...

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Bibliographic Details
Main Author:	Tan Sali, Afiza
Format:	Thesis
Language:	English
Published:	2009
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/15587/ http://eprints.usm.my/15587/1/KESAN_SUHU_FERMENTASI%2C_JENIS_IKAN_DAN_KEPEKATAN_GARAM_TERHADAP_SIFAT_FIZIKO-KIMIA_BUDU.pdf

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