Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches by Fan, Hui Yin, Marie-Jose´e Dumont, Benjamin K. Simpson

“…Association of Food Scientists & Technologists (India)…”
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Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence by Koh, Pei Chen, Mohd Adzahan, Noranizan, Karim, Roselina, Zainal Abedin, Nur Hanani

“…Association of Food Scientists & Technologists (India)…”
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Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality by Selamat, Jinap, Iqbal, Shahzad Zafar, Talib, Nur Hafiza, Hasnol, Nur Diyana Syamim

“…Association of Food Scientists & Technologists (India)…”
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Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp by Wasnin, Ramdiah M., Abdul Karim, Muhammad Shahrim, Mohd Ghazali, Hasanah

“…Association of Food Scientists & Technologists (India)…”