Aerobic Mesophilic Bacteria and Sensory Qualities of Yellow Alkaline Noodles during Storage
A study was conducted to evaluate the aerobic mesophilic bacteria and sensory characteristics of yellow alkaline noodles (YAN) during storage. Samples were obtained from 9 commercial noodles processing plants, 3 from each category which were situated in Selangor and Kuala Lumpur. The categories of p...
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| Format: | Thesis |
| Language: | English English |
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2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/5720/1/FSTM_2008_10_abstract.pdf |