A study on shelf life prolonging process of chili soy sauce in Malaysian SMEs’ (Small Medium Enterprise)
This research paper presents the possible solutions to prolong the shelf life of spicy (chili) soy sauce. The current spicy soy sauce formulation is without adding preservative which result in shorter shelf life. It is suggested to add chemical preservative to this spicy soy sauce in order to prolo...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
IOP Publishing
2017
|
| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/4213/1/AJ%202017%20%28123%29%20A%20study%20on%20shelf%20life%20prolonging%20process.pdf |