The microbiology and volatile acid analysis of fermented anchovy (Stolephorus commersonii) with added rice (Tinomayan Bolinao)

The microbiology and volatile acid analysis of fermented anchovy (Stolephorus commersonii) with added rice (Tinomayan Bolinao)

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"Fermented fish with added rice" (tinomayan) is a high salt fermented product prepared from either siganid fry or small anchovy. The fermentation process involves an initial ferementation stage which includes salting of the fish and fermentation of the fish-salt mixture for fifteen days. A...

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Bibliographic Details
Main Author: Oronan, Ma. Asuncion Valenzuela
Other Authors: Acevedo, Teresita P.
Format: Thesis
Language:English
Subjects:
Fermented fish > Philippines.
Anchovies.
Fishes > Microbiology.
Microbiological synthesis.