Decimal reduction times of Bacillus spores in fermented fish paste
ABSTRACT This study was conducted to establish the D80°C and D85°C values of Bacillus spores in fermented fish paste or bagoong. The physicochemical properties and proximate composition of the sample were determined prior to heat resistance studies. Results showed that the % NaCl content at 28.62 ±...
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2007.
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| الموضوعات: |