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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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2007.
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