SHRIMP PASTE “TERASI” VOLATILE COMPOUNDS FROM NORTHERN COAST OF CENTRAL JAVA
نویسندگان
چکیده
منابع مشابه
Short communication:Chemical compositions, volatile compounds and sensory property of salted shrimp paste (Kapi) produced from Acetes vulgaris and Macrobrachium lanchesteri
Chemical compositions, volatile compounds and sensory property of Kapi produced from two shrimp species, Acetes vulgaris and Macrobrachium lanchesteri, were comparatively determined. Kapi produced from M. lanchesteri (KM) had the higher protein content but lower fat content, compared with that from A. vulgaris (KA) (p < 0.05). However, KA showed higher browning intensity (A420) and fluorescence...
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ژورنال
عنوان ژورنال: Jurnal Teknologi
سال: 2016
ISSN: 2180-3722,0127-9696
DOI: 10.11113/jt.v78.8203