1. Characterization of the sensory, chemical, and microbial quality of microwave‐assisted, thermally pasteurized fried rice during storage. Issue 9 (14th August 2020) Authors: Montero, María Laura; Sablani, Shyam; Tang, Juming; Ross, Carolyn F. Journal: Journal of food science Issue: Volume 85:Issue 9(2020) Page Start: 2711 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗