Isolation, identification, growth and thermal death characterization of Bacillus cereus in patis fish sauce
ABSTRACT This study was conducted to determine the D-values of Bacillus cereus spores in fermented fish sauce, Patis. The test strain was isolated from a spoiled fermented fish paste, Bagoong. The identity of the test strain was confirmed through several microscopy and biochemical analyses. Further,...
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| स्वरूप: | थीसिस |
| भाषा: | English |
| प्रकाशित: |
2007.
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