Search Results - M., Khairunnisak

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  1. 1
    Monitoring of free glutamic acid in Malaysian processed foods, dishes and condiments.

    Monitoring of free glutamic acid in Malaysian processed foods, dishes and condiments. by M., Khairunnisak, Abdul Hamid, Azizah, Selamat, Jinap, Ahmad, Nurul Izzah

    Published 2009
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  2. 2
    Sensory attributes of dishes containing shrimp paste with different concentrations.

    Sensory attributes of dishes containing shrimp paste with different concentrations. by Selamat, Jinap, A.R., Ilya-Nur, S.C., Tanga, P., Hajeb, Abdul Karim, Muhammad Shahrim, M., Khairunnisak

    Published 2010
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