Search Results - Ho, L. H.

Detection and characterization of vibrio parahaemolyticus in raw mackerel fish and fish-based street food by Syamimi Hanim, M., Tan, J.Y., Ho, L.H., Kamarul'Ain, M.

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The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents by Norshazila S., Koy, C.N., Rashidi O., Ho, L.H., Azrina I, Nurul Zaizuliana R.A., Zarinah Z.

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Survivability of Vibrio parahaemolyticus in satar and otak-otak, Malaysian fish-based street food by Tang, John Yew Huat, Mat Sa'ad, S. H., Banerjee, S. K., Ho, L. H., Radu, Son

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The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas k... by Shahidan, Norshazila, Koy, C. N., Othman, Rashidi, Ho, L. H., I, Azrina, R.A., Nurul Zaizuliana, Z, Zarinah

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