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Myanmar Ngapi: Fermented Fish Sauce by Dr Vo Vo Htwe is a document available to read on EtoBox.
What is Myanmar Ngapi: Fermented Fish Sauce about?
Ngapi is a traditional Myanmar fish paste and sauce made through lactic acid fermentation, rich in protein, calcium, and essential amino acids. The preparation involves grinding fish with salt and sun-drying it, followed by a fermentation process that enhances its flavor and nutritional value. The document outlines the fermentation methods, materials, and chemical analysis of Ngapi, emphasizing the importance of controlling bacterial growth during production.
- Author
- Dr Vo Vo Htwe
- Language
- EN