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Fish Fermentation: Post-Harvest Technologies

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Fish Fermentation: Post-Harvest Technologies

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Questions and Answers

What is the primary focus of the study by Puspita in 2020?

Fermentation of soybeans

Traditional fermented fish products in Thailand

Thrombolytic activity of fibrinolytic enzymes

Quality of Arabushi and Katsuobushi from different types of tuna (correct)

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 (correct)

Aspergillus niger

Penicillium chrysogenum

Saccharomyces cerevisiae

What type of products were discussed in the study by Saisithi in 1987?

Fermented dairy products

Fermented meat products

Traditional fermented fish products (correct)

Fermented soybean products

What is the title of the presentation by Peralta on fermentation?

Fermentation (A) Signup and view all the answers

What is the primary focus of the study by Uchoi on fermentation?

Fermentation of fish (D) Signup and view all the answers

In which journal was the study by Puspita published in 2020?

Advances in Social Science, Education and Humanities Research (D) Signup and view all the answers

What is the volume number of the journal in which the study by Puspita was published in 2020?

406 (B) Signup and view all the answers

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 (A) Signup and view all the answers

In which year was the study by Saisithi published?

1987 (C) Signup and view all the answers

What is the title of the journal in which the study by Saisithi was published in 1987?

Asian Food Journal (B) Signup and view all the answers