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

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Main Author: Wazir, Hazrati
Format: Thesis
Language:English
Published: 2022
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Online Access:http://psasir.upm.edu.my/id/eprint/105508/1/HAZRATI%20BINTI%20WAZIR%20-IR.pdf
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spelling my-upm-ir.1055082024-02-01T04:30:50Z Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken 2022-04 Wazir, Hazrati Refer to the PDF. Food - Microbiology Food - Effect of heat on Industrial microbiology - Safety measures 2022-04 Thesis http://psasir.upm.edu.my/id/eprint/105508/ http://psasir.upm.edu.my/id/eprint/105508/1/HAZRATI%20BINTI%20WAZIR%20-IR.pdf text en public doctoral Universiti Putra Malaysia Food - Microbiology Food - Effect of heat on Industrial microbiology - Safety measures Saari, Nazamid
institution Universiti Putra Malaysia
collection PSAS Institutional Repository
language English
advisor Saari, Nazamid
topic 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
description Refer to the PDF.
format Thesis
qualification_level Doctorate
author Wazir, Hazrati
author_facet Wazir, Hazrati
author_sort Wazir, Hazrati
title 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_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_sort lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken
granting_institution Universiti Putra Malaysia
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/105508/1/HAZRATI%20BINTI%20WAZIR%20-IR.pdf
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