Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken

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Bibliographic Details
Main Author:	Wazir, Hazrati
Format:	Thesis
Language:	English
Published:	2022
Subjects:	Food - Microbiology Food - Effect of heat on Industrial microbiology - Safety measures
Online Access:	http://psasir.upm.edu.my/id/eprint/105508/1/HAZRATI%20BINTI%20WAZIR%20-IR.pdf
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id	my-upm-ir.105508
record_format	uketd_dc
spelling	my-upm-ir.1055082024-02-01T04:30:50Z Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken 2022-04 Wazir, Hazrati Refer to the PDF. Food - Microbiology Food - Effect of heat on Industrial microbiology - Safety measures 2022-04 Thesis http://psasir.upm.edu.my/id/eprint/105508/ http://psasir.upm.edu.my/id/eprint/105508/1/HAZRATI%20BINTI%20WAZIR%20-IR.pdf text en public doctoral Universiti Putra Malaysia Food - Microbiology Food - Effect of heat on Industrial microbiology - Safety measures Saari, Nazamid
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English
advisor	Saari, Nazamid
topic	Food - Microbiology Food - Effect of heat on Industrial microbiology - Safety measures
spellingShingle	Food - Microbiology Food - Effect of heat on Industrial microbiology - Safety measures Wazir, Hazrati Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken
description	Refer to the PDF.
format	Thesis
qualification_level	Doctorate
author	Wazir, Hazrati
author_facet	Wazir, Hazrati
author_sort	Wazir, Hazrati
title	Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken
title_short	Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken
title_full	Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken
title_fullStr	Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken
title_full_unstemmed	Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken
title_sort	lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken
granting_institution	Universiti Putra Malaysia
publishDate	2022
url	http://psasir.upm.edu.my/id/eprint/105508/1/HAZRATI%20BINTI%20WAZIR%20-IR.pdf
_version_	1794018897942282240

Lipid oxidation and protein co-oxidation in ready-to-eat low-moisture shredded (serunding) beef and chicken

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