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  1. 1
    Differential-based biosensor arrays for detecting carcinogens in heat-processed foods /
    由 Wong, Siew Fang
    出版 2021
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  2. 2
    Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat
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  3. 3
    Proteomic and quality analysis of UV-C and thermal treated cut Chokanan Mango (Mangifera Indica L.) and Josephine Pineapple (Ananas Comosus L. Merr.) /
    由 Dominic Soloman George
    出版 2016
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