Identification of key sensory attributes of sambal-terasi, impact of different type of terasi, chemical characteristics and salt addition
This research studied the identification of key sensory attributes of sambal-terasi as caused by the use of different types of terasi and by the chemical characteristics of terasies, including the addition of salt. Sambal-terasi is a chili sauce containing terasi, a fermented salty seafood from Indo...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2020
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| Online Access: | http://journalarticle.ukm.my/15187/1/ARTIKEL%2011.pdf http://journalarticle.ukm.my/15187/ http://www.ukm.my/jsm/malay_journals/jilid49bil3_2020/KandunganJilid49Bil3_2020.html |
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| Institution: | Universiti Kebangsaan Malaysia |
| Language: | English |