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Items where Author is "Foo, S. P."
Group by: Item Type | No Grouping Number of items: 5. Wan Rosli, W. I. and Babji, A.S. and Aminah, A. and Foo, S. P. and Abd. Malik, O. (2010) Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils. International Journal of Food Sciences and Nutrition, 61 (5). pp. 519-535. ISSN 1465-3478 Wan Rosli, W. I. and Babji, A.S. and Aminah, A. and Foo, S. P. and Abd Malik, O. (2006) Vitamin E contents of processed meats blended with palm oils. Journal of Food Lipids, 13. pp. 186-198. ISSN 1745-4522 Wan Rosli, W. I. and Babji, A.S. and Aminah, A. and Foo, S. P. and Abd Malik, O. (2005) Effects of Processing on Nutritional and Sensory Qualities of Beef Burgers Incorporated With Palm Fats. Malaysian Journal Of Nutrition, 11 (2). pp. 165-175. ISSN 1394-035X Wan Rosli, W. I. and Babji, A.S. and Aminah, A. and Foo, S. P. and Abd Malik, O. (2004) Carotene contents of processed meats blended with palm fats. ASEAN Food Journal, 13 (4). pp. 201-210. ISSN 2231-7546 Wan Rosli, W. I. and Babji, A.S. and Alina, A. R. and Mohd Suria, A. Y. and Foo, S. P. (2003) Palm Fats as Animal Fat Analogues in Beef Burgers. ASEAN Food Journal, 12 (4). pp. 191-197. ISSN 2231-7546 |
