Production of fermented Euthynnus affinis fish sauce
<p align="justify">Fish sauce is clear brown liquid with umami and salty taste produce by fermentation of fish and salt. Traditional fermented fish sauce is produced about 6-12 months. By using pineapple (Ananas comosus) as additional protease, it reduces fermentation period. Continu...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/27670 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |