A Traceability System for Sulfonamide Residues in Chicken Meat-Balls by Mohammad Rashedi, Ismail Fitry

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Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis by San-San Ang, Mohammad Rashedi Ismail-Fitry

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Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as... by Wong Ming-Min, Mohammad Rashedi Ismail-Fitry

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Potential effect of Averrhoa bilimbi (belimbing buluh) marinades on tenderizing the buffalo meat compared to Actinidia chinensis (kiwifruit), Citrus limon (lemon) and commercial br... by Ismail, Mohamad Afifi, Chong, Gun Hean, Mohammad Rashedi, Ismail Fitry

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Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.) by ABU BAKAR ASYRUL-IZHAR, NORIZAH MHD SARBON, MOHAMMAD RASHEDI ISMAIL-FITRY

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Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives by Chong, Chi-Cheng, Muhamad Faris Ab Aziz, Mohammad Rashedi Ismail-Fitry

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Effect of foam-mat drying on kinetics and physical properties of Japanese threadfin bream (Nemipterus japonicus) powder by A. Mohamed, Abdulrahim, Mohammad Rashedi, Ismail-Fitry, Rozzamri, Ashari, Bakar, Jamilah

Foam-mat dried japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties by Mohamed, Abdulrahim Abubakar, Mohammad Rashedi, Ismail Fitry, Rozzamri, Ashari, Bakar, Jamilah

Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls. by Mohammad Rashedi, Ismail Fitry, Selamat, Jinap, Bakar, Jamilah, Abdul Aziz, Saleha

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Sulfonamides determination in chicken meat products from Malaysia by Cheong, C. K., Parvaneh, Hajeb, Selamat, Jinap, Mohammad Rashedi, Ismail Fitry

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Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging) by Lee, Aslinah Nyuk Fong, Mat Yusoff, Masni, Mohammad Rashedi, Ismail Fitry

Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from Red Tilapia (Oreochromis sp.) by Abu Bakar, Asyrul Izhar, Mhd Sarbon, Norizah, Mohammad Rashedi, Ismail Fitry

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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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Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties by Ibrahim, Fakhriyah Nur, Mohammad Rashedi, Ismail Fitry, Mat Yusoff, Masni, Shukri, Radhiah

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Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage) by Nordin, Nur Liyana, Mahmud @ Ab Rashid, Nor Khaizura, Mohammad Rashedi, Ismail Fitry

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Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor) by Bakar, Jamilah, Abdul Kadir, N. S., Ahmad Mazlan, A. S., Mohammad Rashedi, Ismail Fitry

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Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling syste... by Ismail, Nur Aqilah, Bakar, Jamilah, Sazili, Awis Qurni, Mohammad Rashedi, Ismail Fitry

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Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk by Idris, Maimanah Faizah, Mohammad Rashedi, Ismail Fitry, M. R., Umi Hartina, Ashari, Rozzamri

Effects of leavening agents in batter system on quality of deep-fried chicken breast meat by Ashari, Rozzamri, Azizul Manal, Atiqah Izyannie, Mat Yusoff, Masni, Mohammad Rashedi, Ismail Fitry

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Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets by Asmak Abdul-Zubir, Norhidayah Suleiman, Noor Liyana Yusof, Ishamri Ismail, Mohammad Rashedi Ismail-Fitry

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