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...
| প্রধান লেখক: | |
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| অন্যান্য লেখক: | |
| বিন্যাস: | গবেষণাপত্র |
| ভাষা: | English |
| প্রকাশিত: |
2008.
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| বিষয়গুলি: |