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)....
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112127/1/fyad065.pdf |