Search Results - Syahariza, Z. A.

Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy by Che Man, Yakoob, Syahariza, Z. A., Mirghani, Mohamed Elwathig Saeed, Jinab, Selamat, Bakar, Jamilah

Get full text
Get full text

Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins by Hashim D.M., Man Y.B.C., Norakasha R., Shuhaimi M., Salmah Y., Syahariza Z.A.