Physico-chemical characterization and bacterial isolation from different stages of home-made fish sauce production

The study analyzed the temperature, pH, salinity and microbial load of the fish sauce samples from Navotas at three different stages of fish sauce production. The stages of production were the following after the addition of salt to the fishes (stage 1), at six months production period (stage 2) and...

Full description

Saved in:
Bibliographic Details
Main Authors: Enriquez, Ma. Morena I., Molino, Chilanyne S., Tolentino, Robin S.
Format: text
Language:English
Published: Animo Repository 1999
Subjects:
Online Access:https://animorepository.dlsu.edu.ph/etd_bachelors/10516
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: De La Salle University
Language: English