Citation
Ming, Lai Oi and Marikkar, Nazrim and Ulpathakumbura, Savani
(2025)
Understanding lipid oxidation influences in Halalan Toyyiban products.
In:
Halalan Toyyiban Lipids Processing and Utilization.
AIJR Publisher, INDIA, pp. 61-69.
ISBN 9788198408143
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Additional Metadata
| Item Type: |
Book Section
|
| Subject: |
Food Science |
| Subject: |
Chemistry |
| Subject: |
Biochemistry |
| Divisions: |
Faculty of Biotechnology and Biomolecular Sciences |
| Publisher: |
AIJR Publisher |
| Keywords: |
Lipid oxidation; Halalan Toyyiban; Food products; Quality control; Safety; Nutritional value; Stability; Shelf-life; Antioxidants; Processing |
| Sustainable Development Goals (SDGs): |
SDG 2: Zero Hunger, SDG 3: Good Health and Well-being, SDG 12: Responsible Consumption and Production |
| Depositing User: |
Ms. Nur Aina Ahmad Mustafa
|
| Date Deposited: |
06 Aug 2026 04:07 |
| Last Modified: |
06 Aug 2026 04:07 |
| URI: |
http://psasir.upm.edu.my/id/eprint/127690 |
| Statistic Details: |
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