Quantification and identification of bacterial presence in salted eggs
Objective This study aimed to quantify the total bacterial count in salted eggs and identify bacterial species that may affect their quality. Methods Fifty samples consisted of 10 fresh salted eggs that passed the candling test, 10 portions of pasta dough at 0, 3, and 6 hours, and 10 fresh salte...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
School of Veterinary Medicine and Biomedical Sciences, IPB University
2025-01-01
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| Series: | Current Biomedicine |
| Subjects: | |
| Online Access: | https://journal.ipb.ac.id/index.php/currbiomed/article/view/59832 |
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