Microbial and quality attributes of thermally processed chili shrimp paste
Chili shrimp paste (CSP) is a favorite condiment in Southeast Asia. Microbial spoilage makes CSP unsuitable for consumption within several days. Thermal treatment was applied to produce microbiologically safe CSP. The effect of heating process on physicochemical and sensorial properties of CSP was s...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40957/1/Microbial%20and%20quality%20attributes%20of%20thermally%20processed%20chili%20shrimp%20paste%20%28p1705-1712%29.pdf http://psasir.upm.edu.my/id/eprint/40957/ http://www.ifrj.upm.edu.my/19%20%2804%29%202012/56%20IFRJ%2019%20%2804%29%202012%20Nora%20%28011%29.pdf |
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Internet
http://psasir.upm.edu.my/id/eprint/40957/1/Microbial%20and%20quality%20attributes%20of%20thermally%20processed%20chili%20shrimp%20paste%20%28p1705-1712%29.pdfhttp://psasir.upm.edu.my/id/eprint/40957/
http://www.ifrj.upm.edu.my/19%20%2804%29%202012/56%20IFRJ%2019%20%2804%29%202012%20Nora%20%28011%29.pdf