Citation
Asnida Abdul Rahman, . and Maznah Atan, . Method for preparing 'cincaluk' fermented product from shrimp in Malaysia. pp. 40-43. ISSN 0127-4171
Abstract
'Cincaluk' is a fermented product made of shrimp salt and rice in a pinkish liquid. It is used as an appetizer and usually taken together with rice fish and 'ulam'. The product has a good nutritional value. It is important to stress sanitation and cleanliness in order to produce a good quality product
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Abstract
'Cincaluk' is a fermented product made of shrimp salt and rice in a pinkish liquid. It is used as an appetizer and usually taken together with rice fish and 'ulam'. The product has a good nutritional value. It is important to stress sanitation and cleanliness in order to produce a good quality product
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summary (En) |
| AGROVOC Term: | PRODUCTOS FERMENTADOS |
| AGROVOC Term: | APTITUD PARA LA CONSERVACION |
| AGROVOC Term: | MALASIA/ CAMARON DE MAR |
| AGROVOC Term: | ARROZ |
| AGROVOC Term: | CLORURO DE SODIO |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:53 |
| URI: | http://webagris.upm.edu.my/id/eprint/18076 |
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