Savory Salt Production and Characterization from Mixed Fishes Protein Hydrolysates
The aims of the research was to study the production of savory salt from mixed fishes protein hydrolysates (FPH). Savory salt were prepared by adding salt in different concentration (2; 4; and 6 % (g/ml) from mixed FPH). The result showed that higher concentration of salt have the better sensory cha...
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| Main Authors: | , , , |
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| Format: | Academic Paper |
| Published: |
2016-09-05T06:28:43Z.
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| Subjects: | |
| Online Access: | Get Fulltext |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |