Dissimilarity in sensory attributes, shelf life and spoilage bacterial and fungal microbiota of industrial-scale wet starch noodles induced by different preservatives and temperature-Reference-Cited by-同舟云学术

Dissimilarity in sensory attributes, shelf life and spoilage bacterial and fungal microbiota of industrial-scale wet starch noodles induced by different preservatives and temperature

Published:2021-02 Issue: Volume:140 Page:109980
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yang Sha^ORCID,Shan Chang-Song,Xu Yong-Qiang,Jin Lu,Chen Zhi-Gang

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

Food Science

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