Fig. 8From: Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovyMicrobial load in shrimp (S), fish (F) and terasi samples made from shrimp and fish under different proportions. Data (n = 5) were expressed as mean ± SD. Different letters in a group indicate significant difference (p < 0.05) following one-way Anova and Tukey’s HSD post hoc testBack to article page