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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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

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