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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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Uloženo v:
Hlavní autoři: Dewangga Mahdiyar, Eko Hari Purnomo, Joko Hermanianto
Médium: Artigo
Jazyk:Inglês
Vydáno: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2024-12-01
Edice:Jurnal Teknologi dan Industri Pangan
Témata:
pasteurization value
processed tomatoes
thermal process
tomato sauce
On-line přístup:https://journal.ipb.ac.id/jtip/article/view/48943
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