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

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書誌詳細
第一著者:	Wazir, Hazrati
フォーマット:	学位論文
言語:	英語
出版事項:	2022
主題:	Food - Microbiology Food - Effect of heat on Industrial microbiology - Safety measures
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/105508/1/HAZRATI%20BINTI%20WAZIR%20-IR.pdf

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