Effects of Protein Content in Selected Fish Towards the Production of Lactic Acid Bacteria (lactobacillus spp.) during the Production of Pekasam
Author:
Affiliation:
1. Dept of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia, 43400
2. Dept of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia, 43400.
Abstract
Publisher
Enviro Research Publishers
Subject
Medicine (miscellaneous),Food Science
Reference21 articles.
1. Adams, M. R., and Moss, M. O. (2008). Fermented and Microbial Food. In Food Microbiology (pp. 347-348). Royal Society of Chemistry.
2. Aneja, K. R. (2003). Microscopic Examination of Living Things. In Experiments in Microbiology, Plant Pathology and Biotechnology (p. 81). New Age International
3. Au. P. M. and Fields M. L., (1981) Nutritive quality of fermented sorghum. J. Food Sci. 46, 652-654.
4. CrossRef
5. AOAC, 2000. Association of Official Analytical Chemists. 17th Ed., Official Method of Analysis,Washington D.C., USA.
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