IMPROVING THE QUALITY OF FERMENTED SHRIMP PASTE THROUGH OPTIMIZATION OF FERMENTATION, METAGENOMIC AND METABOLOMIC STUDIES IN THE FERMENTATION PROCESS
Terasi is a fermented product of shrimp which is used as a seasoning in various Indonesian dishes. Products such as terasi or better known as fermented shrimp paste are consumed by the people of China and Southeast Asia as a spice or as a staple food. The differences in raw materials, manufacturing...
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| Format: | Dissertations |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/67668 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |