Chemical compositions and microbial dynamics of budu, a traditional Malaysian fish sauce
The chemical and microbiological changes during spontaneous <italic>budu</italic> fermentation were elucidated on monthly basis (1–12 months). A significant increase (P<0.05) in pH, acidity, soluble protein, total protein, and moisture content was observed during <italic>budu<...
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| Main Authors: | , , |
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| Format: | Non-Indexed Article |
| Published: |
2015
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| Online Access: | http://discol.umk.edu.my/id/eprint/8116/ http://www.akademiai.com/doi/abs/10.1556/AAlim.2014.0003 |
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