Evaluation of the microbial stability of steamed rice cakes under temperature fluctuation condition by using predictive model
碩士 === 東海大學 === 食品科學系 === 87 === The objective of this study is to develop predictive methods for estimating the number of Bacillus subtilis in steamed daikon cake at temperature fluctuation. Growth rates of B. subtilis in daikon rice cakes at 13,15,20,25 and 30℃were measured. The experimental grow...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/17151387110969648241 |