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Alam Shah, Nur Syifaa
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Alam Shah, Nur Syifaa
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Alam Shah, Nur Syifaa
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1
Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken
by
Alam Shah, Nur Syifaa
Published 2016
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2
Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
by
Alam Shah, Nur Syifaa
,
Selamat, Jinap
,
Sanny, Maimunah
,
Khatib, Alfi
Published 2016
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Article
3
Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken
by
Alam Shah, Nur Syifaa
,
Selamat, Jinap
,
Akanda, Md. Jahurul Haque
,
Sanny, Maimunah
,
Khatib, Alfi
Published 2018
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