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Effects of lemongrass, torch ginger and galangal on nutritional composition and freshness (lipid and protein changes) in lightly fermented tilapia
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Effects of lemongrass, torch ginger and galangal on nutritional composition and freshness (lipid and protein changes) in lightly fermented tilapia
Heng, Sheng Ching
URI:
http://hdl.handle.net/123456789/7938
Date:
2006
Abstract:
Tilapia was used to produce the lightly fermented fish (Pekasam) in order to investigate the effects of lemongrass, torch ginger and galangal on nutritional composition and freshness (protein and fat) changes.
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