Items where Author is "Chan, Shu Qin"
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Article
Nyam, Kar Lin and Goh, Kok Ming and Chan, Shu Qin and Tan, Chin Ping and Cheong, Ling Zhi
(2023)
Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat.
Journal of Food Composition and Analysis, 115.
art. no. 105010.
pp. 1-7.
ISSN 0889-1575; ESSN: 1096-0481