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Author ลักขณา รุจนะไกรกานต์
Imprintกรุงเทพฯ : สำนักงานคณะกรรมการวิจัยแห่งชาติ, 2528
Call# T930012

CALL # Volume Number Month Year Barcode Status

Abstractast growing within 24 hour good production of lactic acid and capable of reducing nitrate. Thirteen isolates were obtained and used in combination of 4-8 isolates as Nham starter cultures in four treatments of Nham produced in summer. Results from chemical, bacteriological and sensory analysis of these treatments compared with control showed that the colour, flavor, taste, texture and overall characteristics of Nham produced from starter cultures comparable to that of control Nham. The nitrate, nitrite and nitresamine centents of these Nham were much below the standard limits. The pH content decreased and the amount of lactic acid increased very rapidly even on the first day of production when stored at 25 deg C. Salmonellae were detectable in three treatments at the beginning of production. It shoud be born in mind not to consume Nham when the pH is not below 4.3
Noteโครงการวิจัยและพัฒนาเทคโนโลยีในการผลิตผลิตภัณฑ์จากสุกร เล่ม 3