Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi

Author:

Surya ReggieORCID,Nugroho David,Kamal NurkhalidaORCID,Tedjakusuma Felicia

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference54 articles.

1. A comparative study on chemical characteristics of Indonesian terasies, traditional salted seafoods;Ambarita;Indian J. Tradit. Knowl.,2021

2. Identification of key sensory attributes of sambal-terasi, impact of different type of terasi, chemical characteristics and salt addition;Ambarita;Sains Malays.,2020

3. The sensory acceptance and profile of Indonesian sambal-terasi: impact of terasi type and concentration;Ambarita;Int. J. Gastron. Food Sci.,2019

4. Proximate, mineral and vitamin analysis of rebon shrimp diversification products as an Indonesian local product : supplementary food for malnourished children;Anton;Open Access Maced. J. Med. Sci.,2021

5. Unik! Inilah 7 sebutan terasi di negara Asia lainnya;Arthasalina,2017

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