Items where Author is "Joghee, Naadjidah"
 | Up a level |
Group by: Item Type | No Grouping
Number of items: 1.
Azhari, Siti Hajar and Daud, Nuraldayana and Muhialdin, Belal J. and Joghee, Naadjidah and Kadum, Hana and Meor Hussin, Anis Shobirin
(2023)
Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition.
International Journal of Food Microbiology, 395.
art. no. 110190.
pp. 1-12.
ISSN 0168-1605; ESSN: 1879-3460