Amiza Mat Amin
Department of Food Science, Faculty of Agrotechnology and Food Science,
Kolej Universiti Sains dan Teknologi Malaysia, 21030 Mengabang Telipot, Kuala Terengganu, Malaysia
Zakiah Jaafar
Department of Food Science, Faculty of Agrotechnology and Food Science,
Kolej Universiti Sains dan Teknologi Malaysia, 21030 Mengabang Telipot, Kuala Terengganu, Malaysia
Ng, Lay Khim
Department of Food Science, Faculty of Agrotechnology and Food Science,
Kolej Universiti Sains dan Teknologi Malaysia, 21030 Mengabang Telipot, Kuala Terengganu, Malaysia
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How to cite this article
Amiza Mat Amin, Zakiah Jaafar and Ng, Lay Khim, 2004. Effect of Salt on Tempoyak Fermentation and Sensory Evaluation. Journal of Biological Sciences, 4: 650-653.
DOI: 10.3923/jbs.2004.650.653
URL: https://scialert.net/abstract/?doi=jbs.2004.650.653
DOI: 10.3923/jbs.2004.650.653
URL: https://scialert.net/abstract/?doi=jbs.2004.650.653