Microbial and quality attributes of thermally processed chili shrimp paste

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Microbial and quality attributes of thermally processed chili shrimp paste

Chili shrimp paste (CSP) is a favorite condiment in Southeast Asia. Microbial spoilage makes CSP unsuitable for consumption within several days. Thermal treatment was applied to produce microbiologically safe CSP. The effect of heating process on physicochemical and sensorial properties of CSP was s...

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Bibliographic Details
Main Authors:	Sobhi, Babak, Mohd Adzahan, Noranizan, Abdul Karim, Muhammad Shahrim, Abdul Rahman, Russly, Bakar, Jamilah, Ghazali, Zulkafli
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2012
Online Access:	http://psasir.upm.edu.my/id/eprint/40957/ http://psasir.upm.edu.my/id/eprint/40957/1/Microbial%20and%20quality%20attributes%20of%20thermally%20processed%20chili%20shrimp%20paste%20%28p1705-1712%29.pdf

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