About FAO News Multimedia Main topics Statistics Members Publications

AGRIS - International System for Agricultural Science and Technology

Advanced Search

Origin of proteolytic enzymes involved in production of Malaysian fish sauce, Budu

2011

Fen, N.Y.(Universiti Sains Malaysia, Penang (Malaysia). School of Industrial Technology. Food Technology Division) | Sali, A.T.(Universiti Sains Malaysia, Penang (Malaysia). School of Industrial Technology. Food Technology Division) | Ahmad, R.(Universiti Sains Malaysia, Penang (Malaysia). School of Industrial Technology. Food Technology Division) | Tze, L.M.(Universiti Sains Malaysia, Penang (Malaysia). School of Industrial Technology. Food Technology Division) | Abdullah, W.N.W.(Universiti Sains Malaysia, Penang (Malaysia). School of Industrial Technology. Food Technology Division) E-mail:wnadiah@usm.my

AGROVOC Keywords
anchovies crude protein enzyme activity enzymes fermentation fermented foods food processing ingredients ph proteases proteolysis quality salts
Bibliographic information
Thai Journal of Agricultural Science (Thailand)
ISSN 0049-3589
Pagination
pp. 542-547
Other Subjects
Malaysian fish sauce; Anchovy; Budu
Language
English
Type
Summary; Non-Conventional
2016-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University

Discover this data provider's collection in AGRIS

Links
http://www.thaiagj.org
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org