A study on shelf life prolonging process of chili soy sauce in Malaysian SMEs’ (Small Medium Enterprise)

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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...

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Bibliographic Details
Main Authors:	Mat Sharif, Zainon, Mohd Taib, Norhasnina, Yusof, Mohd Sallehuddin, Rahim, Mohammad Zulafif, Mohd Tobi, Abdul Latif, Othman, Mohd Syafiq
Format:	Article
Language:	English
Published:	IOP Publishing 2017
Subjects:	TS155-194 Production management. Operations management
Online Access:	http://eprints.uthm.edu.my/4213/ http://eprints.uthm.edu.my/4213/1/AJ%202017%20%28123%29%20A%20study%20on%20shelf%20life%20prolonging%20process.pdf

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