Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken

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Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken

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Bibliographic Details
Main Author:	Wazir, Hazrati
Format:	Thesis
Language:	English
Published:	2022
Subjects:	Food - Microbiology Food - Effect of heat on Industrial microbiology - Safety measures
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

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