Effect of serving time on microbiological quality of food served (chicken dish and rice) during wedding banquet
Ayam masak merah (chicken in tomato sauce) and nasi minyak (flavoured ghee rice) are among the common dish served in Malay wedding banquet. The microbiological quality of these dishes becomes a concern when there was a food poisoning that caused four deaths after attending the wedding banquet. There...
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| 主要な著者: | , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
University Tun Hussein Onn Malaysia Press
2018
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/72448/1/Effect%20of%20serving%20time%20on%20microbiological%20quality%20of%20food%20served%20.pdf |
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