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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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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/105508/1/HAZRATI%20BINTI%20WAZIR%20-IR.pdf
http://psasir.upm.edu.my/id/eprint/105508/
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id my.upm.eprints.105508
record_format eprints
spelling my.upm.eprints.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
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
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
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
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/105508/1/HAZRATI%20BINTI%20WAZIR%20-IR.pdf
http://psasir.upm.edu.my/id/eprint/105508/
_version_ 1789942731775148032
score 13.211869

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