Studies on hygienic qualities of commercial ready-to-eat chilled noodles in Taipei area
碩士 === 國立臺灣海洋大學 === 食品科學系 === 98 === The objective of this study is to investigate the hygienic qualities and physico-chemical properties of commercial ready-to-eat (RTE) chilled noodle products. Eighty one RTE noodle samples purchased from chain store, street vendor and noodle store in Taipei area...
Main Authors: | Yu-Chieh Chang, 張幼潔 |
---|---|
Other Authors: | Chyuan-Yuan Shiau |
Format: | Others |
Language: | zh-TW |
Published: |
2010
|
Online Access: | http://ndltd.ncl.edu.tw/handle/17930963071633077874 |
Similar Items
-
Survey of hygienic qualities on ready to eat salads.
by: JAO,YI CHEN, et al.
Published: (2018) -
Hygiene and Safety Control and Quality Analysis of Ready-to-eat Foods
by: Hsiang-Ching Lin, et al.
Published: (2012) -
Effects of Acidification and Pasteurization on the Keeping Quality of Packed Wet-Type Noodles at Chilled Storage
by: Hsueh-Liang Lin, et al.
Published: (2002) -
Hygienic Survey on Ready-to-Eat Salad Fruit and Vegetable.
by: KUO,MEI-LING, et al.
Published: (2017) -
SHELF LIFE MICROBIOLOGICAL EVALUATION IN CHILLED READY TO EAT FOODS – PRELIMINARY REPORT
by: P. Lorenzon, et al.
Published: (2013-02-01)