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Item Metadata only Iodine stability and sensory quality of fermented fish and fish sauce fermented by using iodated salt(Mahidol University. Mahidol University Library and Knowledge Center, 2008) Boualapha Chanthilath; Visith Chavasit; Somsri Charoenkiatkul; Kunchit Judprasong, fermented fish and fish sauce are used instead. The stability of fortified iodine and its effect on the sensory qualities of fermented fish and fish sauce therefore needed to be evaluated. Fermented fish and fish sauces were produced with iodated rock... and grain sea salts (approx. 30 ppm iodine), respectively. Fermented fish was prepared by using freshwater fish mixed with salt and rice bran (at ratio 10.3:3.6:1) and fermented in a closed clay jar for 6 months at room temperature. Fish sauces were preparedItem Metadata only Antioxidation activity of Okara tempe a fermented product with rhizopus oligosporus(Mahidol University. Mahidol University Library and Knowledge Center, 2002) Kanitta Wanthawin; Anadi Nitithamyong; Prapasri Puwastien; Sittiwat LertsiriItem Metadata only Molecular typing of lactic acid bacteria isolated during Nham fermentation(Mahidol University. Mahidol University Library and Knowledge Center, 2000) Sukun Kunawasen; Visith Chavasit; Ruud Valyasevi