African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Effects of acidification on the extension of shelf life of Japanese wet-type noodles (woo-long noodle)

Hsueh-Liang Lin
  • Hsueh-Liang Lin
  • Department of Food Technology and Marketing Management, Taipei College of Maritime Technology, Taiwan.
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Der-Sheng Chen
  • Der-Sheng Chen
  • Department of Restaurant and Institutional Management, Shih Chien University, Taiwan.
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Chin-Hung Tsai
  • Chin-Hung Tsai
  • Department of Food Science, National Penghu University of Science and Technology, Taiwan.
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Shie-Jea Lin*
  • Shie-Jea Lin*
  • Bioresource Collection and Research Centre, Food Industry Research and Development Institute, Hsinchu, Taiwan.
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  •  Received: 15 September 2016
  •  Accepted: 28 October 2016
  •  Published: 07 December 2016

How to cite this article

APA /
Lin, H., Chen, D., Tsai, C., & Lin, S. (2016). Effects of acidification on the extension of shelf life of Japanese wet-type noodles (woo-long noodle). African Journal of Microbiology Research, 10(45), 1918-1925.
Chicago /
Hsueh-Liang Lin#, Der-Sheng Chen#, Chin-Hung Tsai and Shie-Jea Lin. "Effects of acidification on the extension of shelf life of Japanese wet-type noodles (woo-long noodle)." African Journal of Microbiology Research 10, no. 45 (2016): 1918-1925.
MLA /
Hsueh-Liang Lin#, et al. "Effects of acidification on the extension of shelf life of Japanese wet-type noodles (woo-long noodle)." African Journal of Microbiology Research 10.45 (2016): 1918-1925.
DOI /
https://doi.org/10.5897/AJMR2016.8305
URL /
https://academicjournals.org/journal/AJMR/article-abstract/BC5A76361925

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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