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

• 主要作者: Razalee, Nurul Shahida Mohd
• 格式: Monograph
• 语言: English
• 出版: Pusat Pengajian Sains Kesihatan, Universiti Sains Malaysia 2015
• 主题: QP501-801 Animal biochemistry
• 在线阅读: 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...