Factors affecting the ripening and flavor of bagoong alamang (shrimp paste), (Acetes sp.)
The processing of bagoong alamang, a salt-ripened shrimp paste prepared from Acetes shrimp was studied in order to obtain practical indications regarding optimum salt-top-shrimp ratio, time of delay prior to salting and length of ripening. Chemical indices including α-amino N, volatile N, volatile a...
| Glavni avtor: | |
|---|---|
| Drugi avtorji: | |
| Format: | Knjiga |
| Jezik: | English |
| Teme: |