Search Results - Mohd Razali Faridah

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    Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion

    Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion by Mohd Razali Faridah, Masni Mat Yusoff, Ashari Rozzamri, Wan Zunairah Wan Ibadullah, Amelia Najwa Ahmad Hairi, Nur Hardy Abu Daud, Nurul Huda, Mohammad Rashedi Ismail-Fitry

    Published 2023
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