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 ±...
| Hoofdauteur: | |
|---|---|
| Andere auteurs: | |
| Formaat: | Thesis |
| Taal: | English |
| Gepubliceerd in: |
2007.
|
| Onderwerpen: |