Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken
Refer to the PDF.
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2022
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/105508/ http://psasir.upm.edu.my/id/eprint/105508/1/HAZRATI%20BINTI%20WAZIR%20-IR.pdf |
| _version_ | 1848864534540845056 |
|---|---|
| author | Wazir, Hazrati |
| author_facet | Wazir, Hazrati |
| author_sort | Wazir, Hazrati |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Refer to the PDF. |
| first_indexed | 2025-11-15T13:50:21Z |
| format | Thesis |
| id | upm-105508 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:50:21Z |
| publishDate | 2022 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1055082024-02-01T04:30:50Z http://psasir.upm.edu.my/id/eprint/105508/ Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken Wazir, Hazrati Refer to the PDF. 2022-04 Thesis NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/105508/1/HAZRATI%20BINTI%20WAZIR%20-IR.pdf Wazir, Hazrati (2022) Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken. Doctoral thesis, Universiti Putra Malaysia. Food - Microbiology Food - Effect of heat on Industrial microbiology - Safety measures |
| spellingShingle | Food - Microbiology Food - Effect of heat on Industrial microbiology - Safety measures Wazir, Hazrati Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken |
| title | Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken |
| title_full | Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken |
| title_fullStr | Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken |
| title_full_unstemmed | Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken |
| title_short | Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken |
| title_sort | lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken |
| topic | Food - Microbiology Food - Effect of heat on Industrial microbiology - Safety measures |
| url | http://psasir.upm.edu.my/id/eprint/105508/ http://psasir.upm.edu.my/id/eprint/105508/1/HAZRATI%20BINTI%20WAZIR%20-IR.pdf |