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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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2008.
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