Open AccessEffects of acidification on the extension of shelf life of Japanese wet-type noodles (woo-long noodle)
Author(s) -
Lin Hsueh-Liang,
Chen Der-Sheng,
Tsai Chin-Hung,
Lin Shie-Jea
Publication year - 2016
Publication title -
african journal of microbiology research
Language(s) - English
Resource type - Journals
ISSN - 1996-0808
DOI - 10.5897/ajmr2016.8305
Subject(s) - citric acid , shelf life , food science , chemistry , lactic acid , bacillus cereus , organic acid , microorganism , taste , bacteria , biochemistry , biology , genetics
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