Microbiological studies of shelf stable noodles – Part 2
Field | Value | Language |
dc.contributor.author | Huang, Yang | |
dc.contributor.author | Jensen, Nancy | |
dc.contributor.author | Hocking, Ailsa | |
dc.contributor.author | Miskelly, Di | |
dc.date.accessioned | 2008-08-16 | |
dc.date.available | 2008-08-16 | |
dc.date.issued | 2003-01-01 | |
dc.identifier.uri | http://hdl.handle.net/2123/2708 | |
dc.description.sponsorship | Established and supported under the Australian Government’s Cooperative Research Centre Program | en |
dc.language.iso | en | en |
dc.publisher | Value Added Wheat CRC (Australia) | en |
dc.relation.ispartofseries | VAWCRC Reports | en |
dc.relation.ispartofseries | 20 | en |
dc.rights | Copyright Value Added Wheat CRC (Australia) | en |
dc.subject | food safety | en |
dc.subject | pathogens | en |
dc.subject | challenge studies | en |
dc.subject | spoilage bacteria | en |
dc.subject | Hokkien | en |
dc.subject | Udon | en |
dc.subject | Bacillus cereus | en |
dc.subject | Bacillus coagulans | en |
dc.subject | Bacillus licheniformis | en |
dc.subject | spore load | en |
dc.subject | acid pH | en |
dc.title | Microbiological studies of shelf stable noodles – Part 2 | en |
dc.type | Report, Technical | en_AU |
dc.contributor.department | Value Added Wheat CRC | en |
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