Modifications of the biological quick process for nampla fermentation/ Sman Vardhanabhuti, Jiraporn Sukhumavasi, Pravat Lauhasiri
โดย: Vardhanabhuti, Sman
ผู้แต่งร่วม: Lauhasiri, Pravet | Sukhumavasi, Jiraporn | ประเวศ เลาหศิริ | จิราภรณ์ สุขุมาวาสี | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 31/4 Rep. no. 4ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1973 รายละเอียดตัวเล่ม: 9 p.หัวเรื่อง: Fermentation | Fish sauceสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: A modification of the original biolotical quick process for fish sauce production was carried out in an attempt to cut down the heating cost during the fermentation and to facilitate filtration. The fermenting mash was heated and stirred only during the primary stage of fermentation at 49 degree celsius, while the secondary stage was carried out at room temperature instead of a 37 degree celsius stirring was also discontinued during the secondary stage.สาระสังเขป: Omission of stirring did not facilitate the separation of the fermented mash by either method to an appreciable extent nor did it facilitate the filtration. Authorsสาระสังเขป: Primary extract obtained from the modified method was slightly inferior to that obtained from the original method with regard to aroma, richness, and yields. These differences were slight and appeared to be justifiable.สาระสังเขป: Stirring during the secondary stage of fermentation was found to be unnecessary. It did not affect the yield or the chemical composition of the primary extract by either method.
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1973/261 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1973/261-2 |
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