Search Results - Mohd Radzi, Nur Raudhatul Syahindah

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    Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus

    Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus by Nik Zainal Abidin, Nik Zuhairah, Shamsuddin, Nurul Aimiza, Mohd Radzi, Nur Raudhatul Syahindah, Yew Huat, John Tang, Ishamri, Ismail

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