Changes in microbiological and chemical composition during fermentation of fermented fish (Peda)

Changes in microbiological and chemical composition during fermentation of fermented fish (Peda)

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Bibliographic Details
Main Authors: Syaefudin, K., FAO, Rome (Italy). Fishery Industries Div. eng, Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 24-27 Sep 1991 Sess. 8 Yogjakarta (Indonesia), Budianto, S., Sunarya (National Centre for Fish Quality Control and Processing Technology Development, Jakarta (Indonesia))
Format: Texto biblioteca
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Published: Rome (Italy) FAO 1992
Subjects:FI IPFC, FISH, FERMENTED FOODS, MICROBIOLOGICAL ANALYSIS, CHEMICAL COMPOSITION, POISSON (ALIMENT), ALIMENT FERMENTE, ANALYSE MICROBIOLOGIQUE, COMPOSITION CHIMIQUE, PESCADO, ALIMENTOS FERMENTADOS, ANALISIS MICROBIOLOGICO, COMPOSICION QUIMICA,
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