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...
| 第一著者: | |
|---|---|
| フォーマット: | 学位論文 |
| 言語: | 英語 英語 |
| 出版事項: |
2008
|
| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/5720/1/FSTM_2008_10_abstract.pdf |