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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Bibliographic Details
Main Author: Reyes, Narish Lacaba
Other Authors: Cornago, Djanna F.
Format: Thesis
Language:English
Published: 2008.
Subjects: