Changes in the microbiological and physico-chemical properties of chocolate paste processed into premium whole milk bars
Samples of chocolate paste (raw materials) and Premium Whole Milk Bars (finished product) were subjected to microbiological and physico-chemical tests. The total plate count and yeast and mold count for both chocolate paste and Premium Whole Milk Bars exceeded the microbiological standard of Philipp...
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| フォーマット: | 学位論文 |
| 言語: | English |
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1989.
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