Microbiological and Physicochemical Assessment of a Retort-Processed Thai Ready-to-Eat Dessert: Cha Bang Ang
Noor Fadzlina Inche Zainal Abidin, Wan Nur Zahidah Wan Zainon, Nur Ilida Mohamad, Nur Intan Farina Sawal, Rahimah Mohd. Zaki & Mohd. Fakhri Hashim · Asian Food Science Journal · 2025
Background: Retort processing is a thermal food preservation technique that involves heating hermetically sealed containers to achieve commercial sterility and microbiological safety. This method can be applied to various food products, including canned foods, ready-to-eat meals,...
Open access
Research Article
10.9734/afsj/2025/v24i8808