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The effect of different fresh spices on the fermentation process, physico-chemical properties, lactic acid bacteria microflora and sensory acceptability of fermented saltwater clam (Paratapes textilis)

THE PROCEEDING OF THE 1ST INTERNATIONAL CONFERENCE OF CHEMICAL SCIENCE, ENGINEERING AND TECHNOLOGY Pub Date : 1900-01-01 DOI:10.1063/5.0115128
Roshita Ibrahim, Jun Ze Lee, M. Mazidi, M. Lani
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THE PROCEEDING OF THE 1ST INTERNATIONAL CONFERENCE OF CHEMICAL SCIENCE, ENGINEERING AND TECHNOLOGY
THE PROCEEDING OF THE 1ST INTERNATIONAL CONFERENCE OF CHEMICAL SCIENCE, ENGINEERING AND TECHNOLOGY
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