Effect of Storage on the Changes in Cathepsin D Activity, Nucleotide Contents, Peptide Profiles and Muscle Ultrastructure of Aristichthys Nobilis, R.

Yazar: Bakar, Jamilah
Baskı/Yayın Bilgisi 1993

Freshwater fish: the overlooked alternative

Yazar: Bakar, Jamilah
Baskı/Yayın Bilgisi 2009

Keropok Lekor - Boiling and Steaming Methods of Processing

Yazar: Bakar, Jamilah
Baskı/Yayın Bilgisi 1983

Production of gelatin from red tilapia skins

Yazar: Bakar, Jamilah
Baskı/Yayın Bilgisi 2005

Effect of Storage on the Changes in Cathepsin D Activity, Nucleotide Contents, Peptide Profiles and Muscle Ultrastructure of Aristichthys Nobilis, R

Yazar: Bakar, Jamilah
Baskı/Yayın Bilgisi 1993

Challenges in innovation in halal product development: understanding the hurdles

Yazar: Bakar, Jamilah
Baskı/Yayın Bilgisi 2014

Packing equipment and packaging materials used in the wholesale and retail distribution of fruits and vegetables in Malaysia

Yazar: Bakar, Jamilah

The Assessment of Plastic Materials for Monitoring the Moisture, Colour, Pungency and Rancidity of 'Chili Boh'

Yazar: Bakar, Jamilah, Ariff, Arbakariya
Baskı/Yayın Bilgisi 1985

Effect of extraction methods with different matrix for gelatin recovery and properties: a review

Yazar: Ee, S. C., Bakar, Jamilah
Baskı/Yayın Bilgisi 2017

Fish gelatin from tilapia skin.

Yazar: Bakar, Jamilah, G. K., Harvinder
Baskı/Yayın Bilgisi 2001

The effect of tamarind (Tamarindus indica) and lime (Citrus medica) juice washing on the sensory attributes and the rancidity development in breaded tilapia - A preliminary study

Yazar: Bakar, Jamilah, Hamzah, Siti Aini
Baskı/Yayın Bilgisi 1997

Sensory, biochemical and microbiological changes of farmed catfish (Clarias batrachus, Linnaeus) and red tilapia (Oreochromis sp.) at Ambient Storage

Yazar: Bakar, Jamilah, Ahmad, Nurul Izzah
Baskı/Yayın Bilgisi 1995

Properties of gelatins from skins of fish—black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica)

Yazar: Bakar, Jamilah, K. G., Harvinder
Baskı/Yayın Bilgisi 2002

Vicilin-class globulins and their degradation during cocoa fermentation

Yazar: Ismail, Amin, Selamat, Jinap, Bakar, Jamilah
Baskı/Yayın Bilgisi 1997

Development of technology to improve quality of under-fermented cocoa through enzymatic modification

Yazar: Selamat, Jinap, Bakar, Jamilah, Saari, Nazamid

The storage stability of breaded catfish and tilapia fillets

Yazar: Wong, N. S., S. A., Hamzah, Bakar, Jamilah
Baskı/Yayın Bilgisi 1999

Extraction and characterization of gelatin from rohu (Labeo rohita) fish scale

Yazar: Abu Bakar, Muhammad Khairulnizam, Bakar, Jamilah
Baskı/Yayın Bilgisi 2014

Effect of habitat on the functional properties and application of fish gelatin

Yazar: Ahmad Ritzzney, Muhammad Ilham, Bakar, Jamilah
Baskı/Yayın Bilgisi 2014

Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages

Yazar: Mohamed, Suhaila, Bakar, Jamilah, Abd. Hamid, Norhashimah
Baskı/Yayın Bilgisi 1996

Fatty acids in fish and beef and their nutritional values: a review.

Yazar: Abbas, Kassim Ali, A., Mohamed, Bakar, Jamilah
Baskı/Yayın Bilgisi 2009