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Number of items: 6.
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Abdul Halim, Farawahida
(2017)
Prevalence and control of Aspergillus spp. and aflatoxins in peanut sauce during food processing.
Masters thesis, Universiti Putra Malaysia.
Ahmad Kamal, Nor Hasyimah
(2020)
Formation of polycyclic aromatic hydrocarbons and heterocyclic amines in gas-grilled honey-spices marinated beef satay.
Masters thesis, Universiti Putra Malaysia.
Alam Shah, Nur Syifaa
(2016)
Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken.
Masters thesis, Universiti Putra Malaysia.
H
Hasnol, Nur Diyana Syamim
(2014)
Effects of sugar types and organic acids used on heterocylic amines (HCAs) formation in marinated chicken satay.
Masters thesis, Universiti Putra Malaysia.
K
Kuppan, Sharmili
(2015)
Method development for determination of multi-mycotoxin in vegetable oil using QuEChERS technique and liquid chromatography tandem mass spectrometry.
Masters thesis, Universiti Putra Malaysia.
T
Tirgar, Mina
(2012)
Optimization of process conditions and emulsion composition, and their effects on emulsion and encapsulation properties of spray-dried fish oil powder.
Masters thesis, Universiti Putra Malaysia.