Determination of benzoic acid in fermented fish products using HPLC / Norlida Baharudin
Food fermentation is a widespread traditional technology which has been improved into more sophisticated industries. The fermented fish products have two characteristics, solid and semi-solid. Belacan is the example of solid and the examples of semi-solid are budu and cencaluk. Benzoic acid was u...
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | 英语 |
| 出版: |
2009
|
| 主題: | |
| 在線閱讀: | https://ir.uitm.edu.my/id/eprint/764/2/764.pdf |