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 ±...
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| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
| Julkaistu: |
2007.
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