Dissimilarity in sensory attributes, shelf life and spoilage bacterial and fungal microbiota of industrial-scale wet starch noodles induced by different preservatives and temperature
Sha Yang, Chang-Song Shan, Yongqiang Xu, Lu Jin, Zhi‐Gang Chen
Topics & Concepts
Food spoilageFood sciencePreservativeShelf lifePenicilliumStarchMicroorganismBiologyPseudomonasMicrobial population biologyBacteriaTotal Viable CountChemistryGeneticsFood composition and propertiesProbiotics and Fermented FoodsNanocomposite Films for Food Packaging