Microbial growth, sensory characteristic and pH as potential spoilage indicators of Chinese yellow wet noodles from commercial processing plants

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Microbial growth, sensory characteristic and pH as potential spoilage indicators of Chinese yellow wet noodles from commercial processing plants

Problem statement: This study was conducted to evaluate the potential use of microbial growth, sensory characteristic (odour) and pH as potential spoilage indicators of Chinese yellow wet noodles. Approach: Samples were collected from 3 commercial processing plants namely, Automated Processing (AP),...

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Bibliographic Details
Main Authors:	Ghaffar, Suwaibah, Abdulamir, Ahmed Sahib, Abu Bakar, Fatimah, Karim, Roselina, Saari, Nazamid
Format:	Article
Language:	English
Published:	Science Publications 2009
Online Access:	http://psasir.upm.edu.my/id/eprint/15628/ http://psasir.upm.edu.my/id/eprint/15628/1/ajassp.2009.1059.1066.pdf

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