Table 7. Proximate composition, water activity and pH of the fried rice with Golek sauce product before and after retort processing

From

Effects of Sterilization on the Physicochemical Properties of Ready-to-eat Fried Rice with Traditional Golek Sauce in Retort Bowl

Arisara Khunprama, Aree Rittiboon, Marisa Jatupornpipat

Journal of Food and Nutrition Research. 2022, 10(3), 200-208 doi:10.12691/jfnr-10-3-4