Microbial populations, sensory and volatile compounds profiling of local cooked rice
Objectives: This study is designed to investigate the microbial populations, sensory, and volatile compounds profiling of locally cooked rice stored at room temperature (30 °C) on days 0, 1, 2, and 3 (D0, D1, D2, and D3) for the determination of specific spoilage organisms (SSOs). Materials and Met...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Published: |
Oxford University Press
2023
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/109303/ https://academic.oup.com/fqs/article/doi/10.1093/fqsafe/fyad065/7469338 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|