Decimal reduction times of Bacillus spores in fermented shrimp paste (Bagoong alamang)
ABSTRACT The study established the D-value of Philippine fermented shrimp paste or bagoong alamang at 80°C and at 85°C. Physico-chemical properties and proximate composition of the sample were also determined and correlated to the resulting D-value. Results revealed that the values for the pH at 6.6...
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| Resource Type: | Thesis |
| Language: | English |
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2008.
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| Subjects: |
College of Home Economics (UP Diliman)
| Accession # | Call # | Volume/Part# | Copy # | Collection | Circulation Type | Circulation Status |
|---|---|---|---|---|---|---|
| HE-1738T | LG 993.5 2008 F66 / R49 | Archives Section | Room-use Only | On-Shelf |