Amino acid changes in fermented oyster (Crassostrea gigas) sauce with different fermentation periods
Abstract Fermented oyster sauce (FOS) was prepared with 25% NaCl (w/w) at 20 °C with different fermentation periods. Biochemical changes d...
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Amino acid changes in fermented oyster (Crassostrea gigas) sauce with different fermentation periods
Abstract Fermented oyster sauce (FOS) was prepared with 25% NaCl (w/w) at 20 °C with different fermentation periods. Biochemical changes du...
Open
Effects of cooking methods on the proximate composition and mineral contents of rainbow trout
Abstract The effects of different cooking methods (frying, boiling, baking, grilling, microwave cooking) on proximate composition and miner...
Open
EFFECT OF BETLE LEAVES EXTRACT ON THE SHELF-LIVE OF RED NILE FILLET
The objective of this research was to study the effect of piper betle leaves extract towards shelf-life of red nile fillet during chill temp...
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