Acceleration of nampla fermantation by a biological quick process / Sman Vardhanabhuti...[et al.]
ผู้แต่งร่วม: Chouvalit, Jiraporn
| Lauhasiri, Pravet | Sombatpanit, Yuk-Hang | Vardhanabhuti, Sman | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 31/4 Rep. no. 1ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1968 รายละเอียดตัวเล่ม: 25 p.หัวเรื่อง: Fish sauceสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: A new biological quick process has been found by which good quality primary fish sauce from a Stolephorus species (pla kratak) can be obtained in two months. The method is based on adjusting the salt content and maintaining the fermentation at elevated temperatures ranging from 37 to 49 degree celsius. It appears that good aroma is temperature dependent, and different kinds of good aroma can be produced by changing the fermentation temperature, provided the mixture contained sufficiently high salt concentration. With this new method, there is good nitrogen retenting and very little ammonia in the product. Authors
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1968/87 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1968/87-2 |
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