Aerobic Mesophilic Bacteria and Sensory Qualities of Yellow Alkaline Noodles during Storage
A study was conducted to evaluate the aerobic mesophilic bacteria and sensory characteristics of yellow alkaline noodles (YAN) during storage. Samples were obtained from 9 commercial noodles processing plants, 3 from each category which were situated in Selangor and Kuala Lumpur. The categories of p...
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी अंग्रेज़ी |
| प्रकाशित: |
2008
|
| विषय: | |
| ऑनलाइन पहुंच: | http://psasir.upm.edu.my/id/eprint/5720/1/FSTM_2008_10_abstract.pdf |