Microbiology of chili bo, a popular Malaysian food ingredient
The predominant microbial flora of a specific Malaysian food ingredient. chili bo (containing 9% ground dried chilies. 0.6% acetic acid, and 5 to 10% cornstarch, wt/vol) stored for up to 25 days at 28°C without added benzoic acid (product A) and with 7,000 ppm of added benzoic acid (product B) was e...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
International Association of Milk, Food and Environmental Sanitarians
1997
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51039/1/51039.pdf http://psasir.upm.edu.my/id/eprint/51039/7/1-s2.0-S0362028X22044258-main.pdf |