Search Results - Nur Raudhatul Syahindah Mohd Radzi,

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    Physicochemical, microstructural, and sensory attributes of frozen buffalo loins treated with sodium tripolyphosphate and sous-vide cooking

    Physicochemical, microstructural, and sensory attributes of frozen buffalo loins treated with sodium tripolyphosphate and sous-vide cooking by Ahmad Luthfi Puzelan, Nur Raudhatul Syahindah Mohd Radzi, Ishamri Ismail

    Published 2025
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