Level of chemical and microbiological contaminations in chili bo (Paste).
The objective of this study was to determine the level of preservatives and microbiological loads in various brands of commercially available chili bo (paste). Fifteen different brands of chili bo obtained from the local market and hypermarkets were analyzed for pH, moisture and benzoic acid content...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
International Association for Food Protection
2010
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/17721/1/Level%20of%20chemical%20and%20microbiological%20contaminations%20in%20chili%20bo.pdf |