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...
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| 格式: | text |
| 語言: | English |
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Animo Repository
1999
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| 在線閱讀: | https://animorepository.dlsu.edu.ph/etd_bachelors/10516 |
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| 機構: | De La Salle University |
| 語言: | English |