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...

全面介紹

書目詳細資料
主要作者: Reyes, Narish Lacaba
其他作者: Cornago, Djanna F.
格式: Thesis
語言:English
出版: 2008.
主題: