Research Output | Dar Al-hikmah Library | IIUM Only
Objectives: This study is designed to investigate the microbial populations, sensory, and volatile compounds profling 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 specifc spoilage organisms (SSOs). Materials and Methods: Microbiological, physicochemical, sensory eval