Prevalence, characterisation and microbiological risk assessment of Bacillus cereus s.l. in ultra-high temperature chocolate milk
Ultra-high temperature chocolate milk is enjoyed by many due to its convenience, portability and it is also recognised for its delicious taste. The milk‟s sterilisation process is known to be able to inactivate microorganisms and bacterial spores and further prolong the milk‟s shelf life. However, d...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2019
|
| Online Access: | http://ethesis.upm.edu.my/id/eprint/15105/1/FSTM%202020%2010%20-%20T.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|