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...
| Glavni avtor: | |
|---|---|
| Drugi avtorji: | |
| Format: | Thesis |
| Jezik: | English |
| Izdano: |
2008.
|
| Teme: |