This digital document is an article from American Journal of Applied Sciences, published by Science Publications on June 1, 2009. The length of the article is 4847 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.
From the author: Key words: Chinese yellow wet noodles, microbial growth, sensory, spoilage indicators
Citation Details
Title: Microbial growth, sensory characteristic and pH as potential spoilage indicators of Chinese yellow wet noodles from commercial processing plants.(Report)
Author: Suwaibah Ghaffar
Publication:American Journal of Applied Sciences (Magazine/Journal)
Date: June 1, 2009
Publisher: Science Publications
Volume: 6 Issue: 6 Page: 1059(8)
Article Type: Report
Distributed by Gale, a part of Cengage Learning
Microbial growth, sensory characteristic and pH as potential spoilage indicators of Chinese yellow wet noodles from commercial processing ... from: American Journal of Applied Sciences
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Book Details
PublisherScience Publications
ISBN / ASINB002R58XB4
ISBN-13978B002R58XB1
AvailabilityAvailable for download now
Sales Rank99,999,999
MarketplaceUnited States 🇺🇸