Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken

Refer to the PDF.

ग्रंथसूची विवरण
मुख्य लेखक: Wazir, Hazrati
स्वरूप: थीसिस
भाषा:अंग्रेज़ी
प्रकाशित: 2022
विषय:
Food - Microbiology
Food - Effect of heat on
Industrial microbiology - Safety measures
ऑनलाइन पहुंच:http://psasir.upm.edu.my/id/eprint/105508/1/HAZRATI%20BINTI%20WAZIR%20-IR.pdf
विवरण
सारांश:Refer to the PDF.

समान संसाधन