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 ±...
| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
2007.
|
| Assuntos: |