Changes in microbiological and chemical composition during fermentation of fermented fish (Peda)
Summary (En)
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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)) |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1992
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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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