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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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2010
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| 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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