Microbial populations, sensory and volatile compounds profiling of local cooked rice

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...

Full description

Bibliographic Details
Main Authors: Mohammad Sabri, Nur-Shahera, Mahyudin, Nor Ainy, Abdullah Sani, Muhammad Shirwan, Gan, Han Ming, Chong, Kah Hui, Padmanabhan, Kousalya, Jiang, Shan, Mahmud Ab Rashid, Nor-Khaizura
Format: Article
Published: Oxford University Press 2023
Online Access:http://psasir.upm.edu.my/id/eprint/109303/

Internet

http://psasir.upm.edu.my/id/eprint/109303/

Similar Items