Search Results - Ummi Syuhada H.S.

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  1. 1
    Effect of grilling and roasting on formation of Cholesterol Oxidation Products (COPs) in chicken and mutton

    Effect of grilling and roasting on formation of Cholesterol Oxidation Products (COPs) in chicken and mutton by Alina A.R., Nurul Farah Sakinah A., Shazamawati Z.H., Thema Juhana M.J., Siti Mashitoh A., Ummi Syuhada H.S., Nurul Mawaddah A.H., Nurulhuda S.

    Published 2024
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  2. 2
    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
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  3. 3
    Effect of grilling and roasting on fatty acids methyl esthers (FAME) in beef and pork

    Effect of grilling and roasting on fatty acids methyl esthers (FAME) in beef and pork by Alina A.R., Nurulhuda M.S., Siti Mashitoh A., Shazamawati Z.H., Nurul Mawaddah A.H., Ummi Syuhada H.S., Nurul Farah S.A., Nurul Aqilah A.S., Syamsul K.M.W., Nur Nadiah Syuhada A.S.

    Published 2024
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  4. 4
    Effect of grilling and roasting on the fatty acids profile of chicken and mutton

    Effect of grilling and roasting on the fatty acids profile of chicken and mutton by Alina A.R., Nurul Mawaddah A.H., Siti Mashitoh A., Shazamawati Z.H., Nurulhuda M.S., Ummi Syuhada H.S., Imtinan A.K.

    Published 2024
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  5. 5
    Detection of blood thrombin enzyme in surimi-based products by using polymerase chain reaction (PCR) method

    Detection of blood thrombin enzyme in surimi-based products by using polymerase chain reaction (PCR) method by Alina A.R., Nur Nadiah Syuhada A.S., Sharifah N.R.S.A., Siti Mashitoh A., Nurul Aqilah A.S., Nurul Mawaddah A.H., Nurulhuda M.S., Ummi Syuhada H.S., Syamsul K.M.W., Nurul Farah Sakinah A.

    Published 2024
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