Microbiology of chili bo, a popular Malaysian food ingredient

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Microbiology of chili bo, a popular Malaysian food ingredient

The predominant microbial flora of a specific Malaysian food ingredient. chili bo (containing 9% ground dried chilies. 0.6% acetic acid, and 5 to 10% cornstarch, wt/vol) stored for up to 25 days at 28°C without added benzoic acid (product A) and with 7,000 ppm of added benzoic acid (product B) was e...

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Bibliographic Details
Main Authors:	Leisner, Jorgen Johannes, Rahmat Ali, Gulam Rusul, Wee, Bee Wah, Boo, Huey Chern, Syed Muhammad, Sharifah Kharidah
Format:	Article
Language:	English English
Published:	International Association of Milk, Food and Environmental Sanitarians 1997
Online Access:	http://psasir.upm.edu.my/id/eprint/51039/ http://psasir.upm.edu.my/id/eprint/51039/1/51039.pdf http://psasir.upm.edu.my/id/eprint/51039/7/1-s2.0-S0362028X22044258-main.pdf

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