Establishment of thermal process for chili garlic shrimp sauce
ABSTRACT The study established the thermal process for Chili Garlic Shrimp Sauce. Water activity and pH of the sample prior to processing were determined and returned the values of 0.791±0.002 and 6.32±0.18, respectively. These values were used as basis for the reference microorganism and the time-t...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2009.
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