Enzyme can hasten fish fermentation [Philippines]
1986
Anon.
A study revealed that the use of crude enzyme added as 3% pineapple juice and addition of salt to the fish 3 hours after catch, could result in very high yields and protein content of fermented anchovy. Fermentation studies on shrimps indicated that a 1:5 salt-shrimp ratio gave a faster rate of fermentation. For mussels, the same ratio of 1:5 (salt-mussel) was found ideal. Beyond this ratio of 1:5 (salt-mussel), the final product got spoiled after seven days.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
其它主题
Filipinas/ enzimas; Camaron de mar; Mejillon; Fermentacion; Philippines/ enzyme; Jus de fruit
语言
英语
注释
Summary only
类型
Summary
1989-08-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]