Search Results - Che Abdullah, Abu Bakar

Antibacterial activity of flesh and peel methanol fractions of red pitaya, white pitaya andn papaya on selected food microorganisms by Mohd Adzim Khalili, Rohin, Manaf, Ali, Che Abdullah, Abu Bakar

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Nutritional values of fresh and roasted Sacha inchi kernel and its cake by Zarinah, Zakaria, Napisah, Hussin, Norshazila, Shahidan, Che Abdullah, Abu Bakar, Azmil Haizam, Ahamad Tarmizi

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Effect of Chitosan Oligosaccharides on the Growth of Bifidobacterium Species by Nurhayati, Yusof, Che Abdullah, Abu Bakar, John Tang, Yew Huat

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Incidence and antibiogram of vibrio parahaemolyticus in processed and frozen bivalve mollusks in kuala terengganu, malaysia by John, Tang Yew Huat, Chew Chieng, Yeo, Che Abdullah, Abu Bakar

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Chocolate spread emulsion: Effects of varying oil types on physico-chemical properties, sensory qualities and storage stability by Wan Anwar Fahmi, Wan Mohamad, Che Abdullah, Abu Bakar, Arif, Said

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Free radical scavenging activity of polyphenols by Mohd Adzim Khalili, Rohin, Che Abdullah, Abu Bakar, Alkasim Kabiru, Yunusa

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Antibiotic resistance profile and RAPD analysis of Campylobacter jejuni isolated from vegetables farms and retail markets by John Yew Huat, Tang, Che Abdullah, Abu Bakar, Mohd Ikhsan, Khalid

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Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom by Pravinraj Moorthi, Che Abdullah Abu Bakar, Mohammad Rashedi Ismail-Fitry, Ishamri Ismail

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Antibiotic resistance profile and RAPD analysis of Campylobacter jejuni isolated from vegetables farms and retail markets by Huat, J.T.Y., Che Abdullah, Abu Bakar, Mohd Ikhsan, Khalid, Syazana Aimi, ., Son, Radu

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Physicochemical properties of duck (Khaki Campbell) skin gelatin pre-treated with acetic acid and citric acid by Alya Afza Abdul Kadir, Nurul Huda, Zarinah Zakaria, Che Abdullah Abu Bakar, Norshazila Shahidan

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Survival of Vibrio cholerae O1 and Vibrio parahaemolyticus in fried and boiled Malaysian fish sausage by John Yew Huat, Tang, Che Abdullah, Abu Bakar, Nurul Hidayah, Mohd-Noor

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Total antioxidant activity, total phenolic content and radical scavenging activity both flesh and peel of red pitaya, white pitaya and papaya by Mohd Adzim Khalili, Rohin, Abd Manaf, Ali, Che Abdullah, Abu Bakar

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Survival of Vibrio cholerae O1 and Vibrio parahaemolyticus in fried and boiled Malaysian fish sausage by JOHN YEW HUAT, TANG, Che Abdullah, Abu Bakar, Nurul Hidayah, Mohd-Noor, Nurhidayah, Mazlan

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