The use of papain in the biological quick process for fish sauce production/ Sman Vardhanabhuti, praphaisri Somchai, Jiraporn Sukhumavasi
โดย: Vardhanabhuti, Sman
ผู้แต่งร่วม: Somchai, Praphaisri | Sukhumavasi, Jiraporn
Language: English ชื่อชุด: Res. Proj. no. 31/4 Rep. no. 5ข้อมูลการพิมพ์: Bangkok : TISTR, 1974 รายละเอียดตัวเล่ม: 19 p.หัวเรื่อง: Fish sauce | Papainสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: The biological quick process for fish sauce production was modified through laboratory experiments by the incorporation of crude papain during the initial incubation at 49 degree celsius. This was found to be of much advantage. The yield of the primary extract increased by upwards of 20 per cent with about that much increase in organic nitrogen content of the liquid. The quality of the extract was also improved. The recommended dose of the enzyme in the quick process is between 0.125 to 0.5 gramme per kilogramme of fish. There was only slight increase in the filtration rate of the primary extract and the filtration problem was not solved by this treatment. Authors
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1974/259 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1974/259-2 |
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