Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage.
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DOI: 10.1111/1750-3841.15384
Abstract: Companies producing ready-to-eat (RTE) meals are looking for processing alternatives that allow them to gain presence in the supermarket chill section. Microwave-assisted pasteurization systems (MAPS) offer the potential to produce safe, high-quality foods. This research… read more here.
Keywords: storage; chemical microbial; rice; microwave assisted ... See more keywords