Serunding Ayam Lebih Cepat Teroksida Daripada Serunding Daging Semasa Penyimpanan
Pengenalan Nama kajian: Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products
Membongkar rahsia nutrisi makanan, tanaman dan pertanian melalui kanta sains
Pengenalan Nama kajian: Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products