Effect of Cooking Time and Temperature on Extraction Yield and Antioxidant Properties of Beef Rendang

Malaysian Journal of Science, Health & Technology (MJoSHT) Volume 9 No. 2 Page (106-111)

Bibliographic Details

Main Authors:	Nur Huwaidah Ithnin, Jinap Selamat, Suganya Murugesu, Peir Shinn Hew, Rashidah Sukor, Siti Nabilah Karim
Format:	Article
Language:	en_US
Published:	USIM Press 2024
Subjects:	Beef Rendang; Cooking time; Temperature; Extraction Yield; Antioxidant Properties
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