Kesan suhu fermentasi, jenis ikan dan kepekatan garam terhadap sifat fizikokimia budu [T1-995].

Tan Sali, Afiza (2009) Kesan suhu fermentasi, jenis ikan dan kepekatan garam terhadap sifat fizikokimia budu [T1-995]. Masters thesis, Universiti Sains Malaysia.

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Abstract

Kajian terhadap sifat fiziko-kimia budu merupakan faktor penting bagi pengkomersilan sesuatu produk. Sebanyak 12 sampel budu daripada 12 pengusaha di Kelantan telah digunakan bagi kajian sifat fiziko-kimia budu. Study on the physico-chemical characteristics of budu are important factors for product development and commercialization.

Item Type: Thesis (Masters)
Subjects: T Technology > T Technology (General) > T1-995 Technology(General)
Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User: Mr Erwan Roslan
Date Deposited: 21 Dec 2009 06:15
Last Modified: 17 Apr 2017 06:53
URI: http://eprints.usm.my/id/eprint/15587

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