Nuoc Mam dan Mam Tom Vietnam: Kaya Asid Amino, Asid Organik dan Sebatian Umami Nukleotida
Pengenalan Nama kajian: Chemical Analysis of Fish Sauce and Salted Shrimp Paste Preserve Made in Viet Nam Objektif: Menganalisis komposisi
Tag: pes udang
Kapi Thailand: 13 Sampel Pes Udang, Protein Hingga 42.8% dan Kaya Asid Glutamik
Pengenalan Nama kajian: Chemical and physical properties of Thai traditional shrimp paste (Ka-pi) Objektif: Menentukan sifat kimia dan fizikal pes
Pes Udang Tradisional Mindanao: Kaya Protein dan Lemak Tak Tepu, Tetapi Kualitinya Tidak Seragam
Pengenalan Nama kajian: Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines Objektif: Menilai kualiti kimia pes
Belacan, Terasi dan Budu: Pes Udang Lebih Berkhasiat Berbanding Sos Ikan
Pengenalan Nama kajian: Compositional analysis and nutritional profiling of southeast Asian fermented fish products: insights into macronutrients, micronutrients, and bioactive