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- W2367849062 abstract "This paper mainly deals with the changes of microbe parameters in the course of the storage of streamed bread.The sum of bacteria,lactobacillus and acetic bacteria are increasing.At low temperature and low humidity,mildew was the main factor that lead to putrescence of steamed bread.While in higher temperature and higher humidity,the main factor was bacteria,microzyme cannot be found,colibacillus wasn't exceeded the healthful standard.During 0～24h,value of pH and the sum of bacteria have a minus linear relationship;while during 24～72h,for the action of lactobacillus and acetic bacteria,value of pH was going up at first but dropped later." @default.
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- W2367849062 date "2005-01-01" @default.
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- W2367849062 title "On the changes of microbe parameters in the storage of streamed bread" @default.
- W2367849062 hasPublicationYear "2005" @default.
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