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- W2380486567 abstract "The change of microorganism during the steamed bread in storage was studied.The results indicated that the relationship between the quantity of bacteria and the pH value was negative correlation.When the temperature and the humidity were high,the bacteria played an important role to make the steamed bread metamorphosed.On the other hand,when the temperature and water activity were low,the mildew had an important effect on the steamed bread metamorphosed." @default.
- W2380486567 created "2016-06-24" @default.
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- W2380486567 date "2004-01-01" @default.
- W2380486567 modified "2023-09-23" @default.
- W2380486567 title "Microorganism change during Chinese steamed bread in storage" @default.
- W2380486567 hasPublicationYear "2004" @default.
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