Chemical and Microbiological Properties of Buduk, A Commercial Fish Sauce from West Kalimantan
Buduk is a fish sauce prepared by fermenting fresh small fish with various ingredients such as sugar, roasted rice, vinegar or wine. This study was aimed to assess the physicochemical and microbiological properties of commercial buduk in the Province of West Kalimantan. The Buduk had pH 5-55, moistu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2019-12-01
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| Series: | Jurnal Pengolahan Hasil Perikanan Indonesia |
| Online Access: | http://journal.ipb.ac.id/index.php/jphpi/article/view/29230 |