Microbial growth, sensory characteristic and pH as potential spoilage indicators of Chinese yellow wet noodles from commercial processing plants
Problem statement: This study was conducted to evaluate the potential use of microbial growth, sensory characteristic (odour) and pH as potential spoilage indicators of Chinese yellow wet noodles. Approach: Samples were collected from 3 commercial processing plants namely, Automated Processing (AP),...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Science Publications
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15628/1/ajassp.2009.1059.1066.pdf http://psasir.upm.edu.my/id/eprint/15628/ http://www.thescipub.com/abstract/?doi=ajassp.2009.1059.1066 |
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