Search Results - Hashari S.Z.

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  1. 1
    Detection of Cholesterol Oxidation Products (COPs) in raw and chilled storage of chicken sausages formulated with chicken fat and red palm mid fraction

    Detection of Cholesterol Oxidation Products (COPs) in raw and chilled storage of chicken sausages formulated with chicken fat and red palm mid fraction by Alina A.R., Fahmi M.I., Hashari S.Z., Thema Juhana M.J., Juriani J., Siti Mashitoh A.

    Published 2024
    journal::journal article
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  2. 2
    Quantification of Cooking Method Effect on COP Content in Meat Types Using Triple Quadrupole GC-MS/MS

    Quantification of Cooking Method Effect on COP Content in Meat Types Using Triple Quadrupole GC-MS/MS by Hashari S.Z., Rahim A.A., Meng G.Y., Ramiah S.K.

    Published 2024
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