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Many techniques of production have been developed to produce cooked rice packed under semiaseptic condition (here in after called semi-aseptic cooked rice) with less spoilage by organism, better taste and higher quality. Effect of heat-resistant organisms from rice on commercial sterility of semiaseptic cooked rice were researched and the improvement of production process were investigated in order to upgrade the stored stability involved organisms for semi-aseptic cooked rice based on

A Study on Commercial Sterility of Cooked Rice Packed Under Semi-aseptic Condition from the Viewpoint of Cooking Condition