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Article Title
Microbiological and Physicochemical Assessment of a Retort-Processed Thai Ready-to-Eat Dessert: Cha Bang Ang
Authored by
Noor Fadzlina Inche Zainal Abidin
Food Designing, Processing and Packaging Programme, Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), G.P.O Box 12301, 50774 Kuala, Lumpur, Malaysia.
Wan Nur Zahidah Wan Zainon
Food Designing, Processing and Packaging Programme, Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), G.P.O Box 12301, 50774 Kuala, Lumpur, Malaysia.
Nur Ilida Mohamad
Food Nutrition and Safety Programme, Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), G.P.O Box 12301, 50774 Kuala, Lumpur, Malaysia.
Nur Intan Farina Sawal
Food Designing, Processing and Packaging Programme, Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), G.P.O Box 12301, 50774 Kuala, Lumpur, Malaysia.
Rahimah Mohd. Zaki
Food Nutrition and Safety Programme, Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), G.P.O Box 12301, 50774 Kuala, Lumpur, Malaysia.
Mohd. Fakhri Hashim
Food Designing, Processing and Packaging Programme, Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), G.P.O Box 12301, 50774 Kuala, Lumpur, Malaysia.