10 Questions
What is the primary focus of the study by Puspita in 2020?
Quality of Arabushi and Katsuobushi from different types of tuna
What is the name of the fungus used in the fermentation of black soybean tempeh in the study by Toto Poernomo et al. in 2017?
Rhizopus oligosporus FNCC 6010
What type of products were discussed in the study by Saisithi in 1987?
Traditional fermented fish products
What is the title of the presentation by Peralta on fermentation?
Fermentation
What is the primary focus of the study by Uchoi on fermentation?
Fermentation of fish
In which journal was the study by Puspita published in 2020?
Advances in Social Science, Education and Humanities Research
What is the volume number of the journal in which the study by Puspita was published in 2020?
406
What is the name of the journal in which the study by Toto Poernomo et al. was published in 2017?
Research Journal of Pharmaceutical, Biological and Chemical Sciences
In which year was the study by Saisithi published?
1987
What is the title of the journal in which the study by Saisithi was published in 1987?
Asian Food Journal
Test your knowledge on fish fermentation, a process that breaks down organic molecules into simpler compounds, mainly prompted by enzymes and microorganisms. Learn about the different methods and current trends in this field. Prepare for a comprehensive assessment on fish fermentation and post-harvest technologies.
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