Study of the effect of salt concentration on the sensorial qualities of bagoong alamang (shrimp paste), and of some frmentation aspect of the product.
The study was done in two phases. The first phase involved the determination of the most acceptable salt to shrimp ratio for bagoong alamang, while the second phase involved the determination of the changes in amino-N and ammonia-N and the total aerobic and anaerobic count of the product as means fo...
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
Iloilo
College of Fisheries, University of the Philippines in the Visayas
1979.
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| الموضوعات: |