Enzymes profiling in original and manipulated fermentation of anchovies based fish sauce

• المؤلف الرئيسي: Razalee, Nurul Shahida Mohd
• التنسيق: Monograph
• اللغة: English
• منشور في: Pusat Pengajian Sains Kesihatan, Universiti Sains Malaysia 2015
• الموضوعات: QP501-801 Animal biochemistry
• الوصول للمادة أونلاين: http://eprints.usm.my/58251/1/NURUL%20SHAHIDA%20BINTI%20MOHD%20RAZALEE%20-%20e.pdf; http://eprints.usm.my/58251/

Fish sauce is a fermented fish products resulted from hydrolysis of fish protein at certain salt concentration. The objectives of this study were to investigate the enzymes activity, namely protease and amylase, in original fermented fish sauce and manipulated fermented fish sauce. In addition, m...