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

• 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/112127/1/fyad065.pdf; http://psasir.upm.edu.my/id/eprint/112127/; https://academic.oup.com/fqs/article/doi/10.1093/fqsafe/fyad065/7469338?login=true

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)....