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    Microbial growth, sensory characteristic and pH as potential spoilage indicators of Chinese yellow wet noodles from commercial processing plants

    Microbial growth, sensory characteristic and pH as potential spoilage indicators of Chinese yellow wet noodles from commercial processing plants by Ghaffar, Suwaibah, Abdulamir, Ahmed Sahib, Abu Bakar, Fatimah, Karim, Roselina, Saari, Nazamid

    Published 2009
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