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  1. 1
    Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus

    Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus by Ruslan, Nurul Nazirah, Tang, John Yew Huat, Huda, Nurul, Ismail-Fitry, Mohammad Rashedi, Ishamri, Ismail

    Published 2023
    “…Korean Society for Food Science of Animal Resources…”
    Article
  2. 2
    Effects of Zn-L-selenomethionine on carcass composition, meat characteristics, fatty acid composition, glutathione peroxidase activity, and ribonucleotide content in broiler chickens

    Effects of Zn-L-selenomethionine on carcass composition, meat characteristics, fatty acid composition, glutathione peroxidase activity, and ribonucleotide content in broiler chicke... by Chaosap, Chanporn, Sivapirunthep, Panneepa, Takeungwongtrakul, Sirima, Mohamed Zulkifli, Razauden, Sazili, Awis Qurni

    Published 2020
    “…Korean Society for Food Science of Animal Resources…”
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    Article

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