Search Results - Syazamawati Z.H.

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    Effect of different cooking methods on formation of cholesterol oxidation products in pork and beef

    Effect of different cooking methods on formation of cholesterol oxidation products in pork and beef by Alina A.R., Ummi Syuhada H.S., Syazamawati Z.H., Thema Juhana M.J., Siti Mashitoh A., Nurul Farah Sakinah A., Nurul Mawaddah A.H., Nurulhuda M.S.

    Published 2024
    journal::journal article
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