Evaluasi Kecukupan Panas Proses Pasteurisasi Saus Tomat di PT XYZ dan Dampaknya terhadap Umur Simpan

Tomato sauce is typically thermally processed to achieve a sufficient level of microbial destruction, particularly vegetative microorganisms, which could pose risks to public health. This process is crucial when food is stored, distributed, resold, and consumed by end-users. The aim of this study w...

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Autors principals:	Dewangga Mahdiyar, Eko Hari Purnomo, Joko Hermanianto
Format:	Artigo
Idioma:	Inglês
Publicat:	Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2024-12-01
Col·lecció:	Jurnal Teknologi dan Industri Pangan
Matèries:	pasteurization value processed tomatoes thermal process tomato sauce
Accés en línia:	https://journal.ipb.ac.id/jtip/article/view/48943
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