Effect of Vietnamese coriander (Persicaria odorata), turmeric (Curcuma longa) and asam gelugor (Garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste

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Effect of Vietnamese coriander (Persicaria odorata), turmeric (Curcuma longa) and asam gelugor (Garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste

The objective of this study was to determine microbiological quality of gulai tempoyak paste (GTP) added with three different leaf; Vietnamese coriander, turmeric and asam gelugor. The GTP was cooked for 10 minutes with control temperature (60-70°C) and the leaf were added at 2, 5 and 8 minutes duri...

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Bibliographic Details
Main Authors:	Abdul Aris, Mohd Hafiz, Lee, Hai Yen, Hussain, N., Ghazali, Hazrina, Md. Noordin, Wan Norhana, Mahyudin, Nor Ainy
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
Online Access:	http://psasir.upm.edu.my/id/eprint/32853/ http://psasir.upm.edu.my/id/eprint/32853/1/%2848%29.pdf

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