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Formulation and process improvement for chili shrimp paste using sensory evaluation

This study was conducted to improve the formulation of chili shrimp paste (CSP) based on sensory evaluation in terms of acidity, source of acid and coarseness of chili paste and to improve the production process of CSP. The effectiveness of dimethyl dicarbonate (DMDC) as a microbial reduction agent...

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Bibliographic Details
Main Authors: Mohd Firus, Nadia Sarina, Mohd Adzahan, Noranizan, Sobhi, Babak, Abdul Karim, Muhammad Shahrim, Karim, Roselina
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2010
Online Access:http://psasir.upm.edu.my/id/eprint/14806/1/14806.pdf
http://psasir.upm.edu.my/id/eprint/14806/
http://www.ifrj.upm.edu.my/17%20%2804%29%202010/%2812%29_IFRJ-2010-065_Nora%5B1%5D.pdf
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http://psasir.upm.edu.my/id/eprint/14806/1/14806.pdf
http://psasir.upm.edu.my/id/eprint/14806/
http://www.ifrj.upm.edu.my/17%20%2804%29%202010/%2812%29_IFRJ-2010-065_Nora%5B1%5D.pdf

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