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dc.contributor.authorHuang, Yang
dc.contributor.authorJensen, Nancy
dc.contributor.authorHocking, Ailsa
dc.contributor.authorMiskelly, Di
dc.date.accessioned2008-08-16
dc.date.available2008-08-16
dc.date.issued2003-01-01
dc.identifier.urihttp://hdl.handle.net/2123/2708
dc.description.sponsorshipEstablished and supported under the Australian Government’s Cooperative Research Centre Programen
dc.language.isoenen
dc.publisherValue Added Wheat CRC (Australia)en
dc.relation.ispartofseriesVAWCRC Reportsen
dc.relation.ispartofseries20en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectfood safetyen
dc.subjectpathogensen
dc.subjectchallenge studiesen
dc.subjectspoilage bacteriaen
dc.subjectHokkienen
dc.subjectUdonen
dc.subjectBacillus cereusen
dc.subjectBacillus coagulansen
dc.subjectBacillus licheniformisen
dc.subjectspore loaden
dc.subjectacid pHen
dc.titleMicrobiological studies of shelf stable noodles – Part 2en
dc.typeReport, Technicalen_AU
dc.contributor.departmentValue Added Wheat CRCen


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