Search Results - Ho, L.H.

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  1. 1
    Survivability of Vibrio parahaemolyticus in satar and otak-otak, Malaysian fish-based street food

    Survivability of Vibrio parahaemolyticus in satar and otak-otak, Malaysian fish-based street food by Tang, John Yew Huat, Mat Sa'ad, S. H., Banerjee, S. K., Ho, L. H., Radu, Son

    Published 2017
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  2. 2
    The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents

    The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents by Norshazila S., Koy, C.N., Rashidi O., Ho, L.H., Azrina I, Nurul Zaizuliana R.A., Zarinah Z.

    Published 2017
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  3. 3
    The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas karotenoid labu yang diekstrak menggunakan pelarut gred makanan

    The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas k... by Shahidan, Norshazila, Koy, C. N., Othman, Rashidi, Ho, L. H., I, Azrina, R.A., Nurul Zaizuliana, Z, Zarinah

    Published 2017
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