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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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| dc.contributor.author | Heng, Sheng Ching | |
| dc.date.accessioned | 2018-01-02T03:46:13Z | |
| dc.date.available | 2018-01-02T03:46:13Z | |
| dc.date.issued | 2006 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/7938 | |
| dc.description.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. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Terengganu: Kolej Universiti Sains dan Teknologi Malaysia | en_US |
| dc.subject | LP 11 FASM 3 2006 | en_US |
| dc.subject | Heng, Sheng Ching | en_US |
| dc.title | Effects of lemongrass, torch ginger and galangal on nutritional composition and freshness (lipid and protein changes) in lightly fermented tilapia | en_US |
| dc.type | Working Paper | en_US |
