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

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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)....

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Bibliographic Details
Main Authors:	Mohammad Sabri, Nur-Shahera, Mahyudin, Nor Ainy, Abdullah Sani, Muhammad Shirwan, Han, Ming Gan, Chong, Kah Hui, Padmanabhan, Kousalya, Shan, Jiang, Mahmud Ab Rashid, Nor Khaizura
Format:	Article
Language:	English
Published:	2023
Online Access:	http://psasir.upm.edu.my/id/eprint/112127/ http://psasir.upm.edu.my/id/eprint/112127/1/fyad065.pdf

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