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

• المؤلفون الرئيسيون: Enriquez, Ma. Morena I., Molino, Chilanyne S., Tolentino, Robin S.
• التنسيق: text
• اللغة: English
• منشور في: Animo Repository 1999
• الموضوعات: Fishery products > Preservation; Fishery products > Sanitation; Biology
• الوصول للمادة أونلاين: https://animorepository.dlsu.edu.ph/etd_bachelors/10516

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...