Effect of grilling and roasting on the fatty acids profile of chicken and mutton

by A.R., Alina, A.H., Nurul Mawaddah, A., Siti Mashitoh, Z.H., Shazamawati, M.S., Nurulhuda, H.S., Ummi Syuhada, A.K., Imtinan
Published 2015

Effect of different cooking methods on formation of cholesterol oxidation products in pork and beef

by A.R., Alina, Ummi Syuhada, Z.H., Syazamawati, M.J., Thema Juhana, A., Siti Mashitoh, A., Nurul Farah Sakinah, A.H., Nurul Mawaddah, M.S., Nurulhuda
Published 2015

Effect of grilling and roasting on formation of Cholesterol Oxidation Products (COPs) in chicken and mutton

by A.R., Alina, A., Nurul Farah Sakinah, Z.H., Shazamawati, M.J., Thema Juhana, A., Siti Mashitoh, H.S., Ummi Syuhada, A.H., Nurul Mawaddah, S., Nurulhuda
Published 2015

Effect of grilling and roasting on fatty acids methyl esthers (FAME) in beef and pork

by A.R., Alina, M.S., Nurulhuda, A., Siti Mashitoh, Z.H., Shazamawati, A.H., Nurul Mawaddah, H.S., Ummi Syuhada, S.A., Nurul Farah, A.S., Nurul Aqilah, K.M.W., Syamsul, A.S., Nur Nadiah Syuhada
Published 2015

Detection of blood thrombin enzyme in surimi-based products by using polymerase chain reaction (PCR) method

by A.R., Alina, A.S., Nur Nadiah Syuhada, N.R.S.A., Sharifah, A., Siti Mashitoh, A.S., Nurul Aqilah, A.H., Nurul Mawaddah, M.S., Nurulhuda, H.S., Ummi Syuhada, K.M.W., Syamsul, N., Nurul Farah Sakinah A. Basir
Published 2015