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

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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.