Comparative study on physicochemical properties of Malaysia and Thailand fish sauce
Fish sauce is a liquid fermented food that was made by mixing fish and salt. Fish sauce is basically used to the dishes for a _cooking process or as dipping condiment. In South East Asia, fish sauce becomes an important source of protein. In Malaysia, the physicochemical properties of the fish sauce...
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| Format: | Undergraduate Final Project Report |
| Published: |
2018
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| Online Access: | http://discol.umk.edu.my/id/eprint/5040/ |
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