Effect of Different Curry Flavor Concentrations on the Fermentation Process and Lactic Acid Bacteria of Layang Scad (Decapterus macrosoma)
For various socio-economic and technical factors, fermentation process is among the commonly used method for fish preservation in South-Eastern Asia. However, the fermented fish were not well accepted by some people due to its unpleasant odour and unique taste. In this study, layang scad (Decapretus...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2017-01-01
|
| Series: | MATEC Web of Conferences |
| Online Access: | https://doi.org/10.1051/matecconf/20179701055 |