Level of chemical and microbiological contaminations in chili bo (Paste).

Level of chemical and microbiological contaminations in chili bo (Paste).

The objective of this study was to determine the level of preservatives and microbiological loads in various brands of commercially available chili bo (paste). Fifteen different brands of chili bo obtained from the local market and hypermarkets were analyzed for pH, moisture and benzoic acid content...

Full description

Saved in:
Bibliographic Details
Main Authors: Mohd Zaini, Nurul Aqilah, Harith, Hanis Hazeera, Olusesan, Akanbi Taiwo, Zulkifli, Anwarul Hidayah, Abu Bakar, Fatimah, Osman, Azizah, Abd Hamid, Azizah, Saari, Nazamid
Format: Article
Language:English
English
Published: International Association for Food Protection 2010
Online Access:http://psasir.upm.edu.my/id/eprint/17721/1/Level%20of%20chemical%20and%20microbiological%20contaminations%20in%20chili%20bo.pdf
http://psasir.upm.edu.my/id/eprint/17721/
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Universiti Putra Malaysia
Language: English
English

Internet

http://psasir.upm.edu.my/id/eprint/17721/1/Level%20of%20chemical%20and%20microbiological%20contaminations%20in%20chili%20bo.pdf
http://psasir.upm.edu.my/id/eprint/17721/

Similar Items