Physico-chemical properties of salt-fermented commercial fish sauces in Thailand
In this study, the characteristic components of commercially available fish sauces from Thailand were investigated. Moisture, ash, crude protein and crude fat content was 51.8-59.5 %, 20.8-28.3 %, 11.4-20.6 % and 0.1-0.6 %, respectively. Salinity was 19.1-28.0 % and the volatile base nitrogen conten...
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| Main Authors: | , , |
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84954114129&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/55480 |
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| 機構: | Chiang Mai University |
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