Fish sauce from Capelin (Mallotus villosus) : contribution of cathepsin C to the fermentation

od Nongnuch Raksa Kulthai, Haard, Norman F. (Kasetsart Univ., Bangkok (Thailand). Faculty of Fisheries)
Wydane 2013

Traditional oyster products [Asia]

od Chen, S.P. (FAO, Rome (Italy). Fisheries Industry Division)
Wydane 2013

Starter culture production for soya sauce fermentation

od Yeoh, Q.L. (MARDI, Selangor (Malaysia). Food Technology Research Centre)
Wydane 2013

Highly nutritious satay [barbecued meat/chicken] sauce made with unrefined and partially refined palm oleins

od Nor Aini Idris
Wydane 2013

Products from soya beans [in Malaysia]

od Yeoh, Q.L., Chuah, E.C., Hussin, Z. (MARDI, Serdang, Selangor (Malaysia). Bahagian Teknologi Makanan)
Wydane 2013

Process improvement of yong-tau-foo products

od Hussein Abdul Rahman, Lee Siew Yoong, Rahimah Wan Ismail, W. (MARDI, Serdang, Selangor (Malaysia). Food Technology Div.)
Wydane 2013

Economic feasibility of palm-based salad dressings production

od Mohd Arif, S., Nor Aini, I. (Palm Oil Research Institute of Malaysia, Bangi, Selangor (Malaysia))
Wydane 2013

Composition and microbiological quality of Chinese or tamari soy sauce

od Chang, Y.C. (Singapore Inst. of Standards and Industrial Research, Singapore. Food Technology Dept.)
Wydane 2013

A comparative study on the use of acid and enzyme in production of sauce from oysters and green mussels

od Chuapoehuk, Pranisa
Wydane 2014

Growth of bifidobacteria in soy sauce supplemented with prebiotics

od Shuhaimi M., Radha K., Hamid, M., Wahab M.N., Sipat, A., Shukor, M.Y., Yazid A.M., Ali A.M.
Wydane 2015

Technology and the future of food processing industry [in Malaysia]

od Zainal Ariffin Ahmad (Sains Malaysia Univ. (Malaysia))
Wydane 2013

Model perusahaan makanan kicap

od Hussin Zakaria
Wydane 2017