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...
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| Formatua: | Liburua |
| Hizkuntza: | English |
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