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

Citation

Wazir, Hazrati (2022) Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken. Doctoral thesis, Universiti Putra Malaysia.

Abstract

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Text HAZRATI BINTI WAZIR -IR.pdf Download (1MB)

Additional Metadata

Item Type:	Thesis (Doctoral)
Subject:	Food - Microbiology
Subject:	Food - Effect of heat on
Subject:	Industrial microbiology - Safety measures
Call Number:	FSTM 2022 14
Chairman Supervisor:	Nazamid Saari, PhD
Divisions:	Faculty of Food Science and Technology
Depositing User:	Ms. Rohana Alias
Date Deposited:	01 Feb 2024 04:30
Last Modified:	01 Feb 2024 04:30
URI:	http://psasir.upm.edu.my/id/eprint/105508
Statistic Details:	View Download Statistic

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