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Influence of superheated steam and deep frying cooking on the proximate, fatty acids, and amino acids composition of chicken sausage.
- Published in:
- International Food Research Journal, 2017, v. 24, n. 3, p. 1308
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- Article
Embedding Islamic dietary law into an HACCP approach for application to the poultry slaughtering and processing industry.
- Published in:
- International Food Research Journal, 2015, v. 22, n. 6, p. 2684
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- Article
Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage.
- Published in:
- International Food Research Journal, 2015, v. 22, n. 2, p. 598
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- Article
Improved of color properties on Sardinella lemuru oil during adsorbent refining using magnesol xl.
- Published in:
- International Food Research Journal, 2012, v. 19, n. 4, p. 1383
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- Article
The Effects of physical parameters of the screw press oil expeller on oil yield from Nigella sativa L seeds.
- Published in:
- International Food Research Journal, 2011, v. 18, n. 4, p. 1367
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- Article
Improving the quality of Lemuru (Sardinella lemuru) oil using magnesol XL filter aid.
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- International Food Research Journal, 2011, v. 18, n. 1, p. 255
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- Article
Proximate, fatty acid and mineral composition of selected deep sea fish species from Southern Java Ocean and Western Sumatra Ocean, Indonesia.
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- International Food Research Journal, 2010, v. 17, n. 4, p. 905
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- Article