Search Results - Mohd-Mokhtar, M.S.

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    Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay

    Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay by Jinap, S., Mohd-Mokhtar, M.S., Farhadian, A., Hasnol, N.D.S., Jaafar, S.N., Hajeb, P.

    Published in Meat science
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