Aerobic Mesophilic Bacteria and Sensory Qualities of Yellow Alkaline Noodles during Storage

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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Bibliographic Details
Main Author:	Abd Ghaffar, Siti Suwaibah
Format:	Thesis
Language:	English English
Published:	2008
Subjects:	Noodles - Storage - Bacteris, Aerobic - Case studies
Online Access:	http://psasir.upm.edu.my/id/eprint/5720/1/FSTM_2008_10_abstract.pdf

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