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<...
Saved in:
Main Authors: | K.Y Sim, F.Y. Chye, A. Anton |
---|---|
Format: | Non-Indexed Article |
Published: |
2015
|
Online Access: | http://discol.umk.edu.my/id/eprint/8116/ http://www.akademiai.com/doi/abs/10.1556/AAlim.2014.0003 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Chemical and microbial analysis of fish sauce ('budu')
by: Wan Nur Syahida Wan Kamaruddin
Published: (2011) -
Microbiological characterisation of budu, an indigenous Malaysia fish sauce
by: Sim, Chee Cheang, et al.
Published: (2009) -
A study of hygiene practices, microbiological and chemical analysis of Kelantan fermented fish sauce (Budu).
by: Wan Anis Wan Ahmad
Published: (2014) -
BUDU SAUCE MAKES WAVES IN CHINA
by: Arfa Yunus Nanning
Published: (2017) -
Tentative identification of volatile flavor compounds in commercial budu, a Malaysian fish sauce, using GC-MS
by: Mohamed, Hajaratul Najwa, et al.
Published: (2012)