Application of static retort thermal processing technology for dried beef Rendang production: Evaluation of its post-processing on microbiological and physicochemical properties-Reference-Cited by-同舟云学术

Application of static retort thermal processing technology for dried beef Rendang production: Evaluation of its post-processing on microbiological and physicochemical properties

Published:2017 Issue: Volume: Page:
ISSN:0094-243X
Container-title:AIP Conference Proceedings
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Author:

Frediansyah Andri,Praharasti Anggita Sari,Kusumaningrum Annisa,Nurhikmat Asep,Susanto Agus,Khasanah Yuniar,Nurhayati Rifa

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Reference43 articles.

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3. Our Ready-prepared Ready-to-eat Nation

4. Thermal kinetics of color changes in pea puree

5. High-Pressure-Mediated Survival of Clostridium botulinum and Bacillus amyloliquefaciens Endospores at High Temperature

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