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...
| Päätekijä: | |
|---|---|
| Muut tekijät: | |
| Aineistotyyppi: | Opinnäyte |
| Kieli: | englanti |
| Julkaistu: |
1989.
|
| Aiheet: |