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...
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
2009
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| विषय: | |
| ऑनलाइन पहुंच: | https://ir.uitm.edu.my/id/eprint/764/2/764.pdf |