| Autor: |
Bootsarin Auttanak, Piyanan Chomnawang, Kannika Huaisan, Kaewta Sootsuwan, Channarong Chomnawang |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Aquaculture and Fisheries, Vol 7, Iss 1, Pp 67-73 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2468-550X |
| DOI: |
10.1016/j.aaf.2020.11.005 |
| Popis: |
Influences of salt (5%–20% w/w of digested material) and soybean koji (3%–10% w/w of digested material) on chemical properties of fish sauce from tilapia frame after 4 months’ fermentation using response surface methodology was studied. Results found that the salt content showed quadratic effect on ammonia nitrogen and amino nitrogen while linear effect on formaldehyde nitrogen and NaCl contents of samples were observed (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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