MATEC Web of Conferences

Effect of Different Curry Flavor Concentrations on the Fermentation Process and Lactic Acid Bacteria of Layang Scad (Decapterus macrosoma)

Roshita Ibrahim, Kunasundari Balakrishnan and Norsaliha Musa

MATEC Web Conf., 97 (2017) 01055

Published online: 01 February 2017

DOI: 10.1051/matecconf/20179701055

Roshita Ibrahim

Kunasundari Balakrishnan

Norsaliha Musa

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