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Research ArticleOpen accessPhrase in the titleMicrobial Growth, Sensory Characteristic and pH as Potential Spoilage Indicators of Chinese Yellow Wet Noodles from Commercial Processing PlantsSuwaibah Ghaffar, Abdulamir AS, Fatimah Abu Bakar et al.Problem statement: This study was conducted to evaluate the potential use of microbial growth, sensory characteristic (odour) and pH as potential spoilage indicators of Chinese yellow wet noodles. Approach: Samples were collected from 3 commercial processing plants namely, Automated Processing (AP), Semi-automated Processing (SP) and Manual Processing (MP). The samples were kept at ambient temperature (28±2 °C) and monitored microbiologically … …American Journal of Applied Sciences, Vol. 6, Issue 6 · 30 Jun 2009 · 8,575 accessesView PDFCite