Lethality and quality evaluation of in-packaged ready-to-eat cooked Jasmine rice subjected to industrial continuous microwave pasteurization
Author:
Affiliation:
1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, Thailand
Funder
CPF (Thailand) Public Company Limited
Thailand Research Fund
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1222542
Reference21 articles.
1. Textural and morphological changes of Jasmine rice under various elevated cooking conditions
2. Microwave pasteurisation of prepared meals
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