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Bakar, Jamilah
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Bakar, Jamilah
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Bakar, Jamilah
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Select result number 1
1
Effect of Storage on the Changes in Cathepsin D Activity, Nucleotide Contents, Peptide Profiles and Muscle Ultrastructure of Aristichthys Nobilis, R.
由
Bakar
,
Jamilah
出版 1993
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Thesis
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2
Freshwater fish: the overlooked alternative
由
Bakar
,
Jamilah
出版 2009
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Inaugural Lecture
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3
Keropok Lekor - Boiling and Steaming Methods of Processing
由
Bakar
,
Jamilah
出版 1983
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4
Production of gelatin from red tilapia skins
由
Bakar
,
Jamilah
出版 2005
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Monograph
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5
Effect of Storage on the Changes in Cathepsin D Activity, Nucleotide Contents, Peptide Profiles and Muscle Ultrastructure of Aristichthys Nobilis, R
由
Bakar
,
Jamilah
出版 1993
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Thesis
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Select result number 6
6
Challenges in innovation in halal product development: understanding the hurdles
由
Bakar
,
Jamilah
出版 2014
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Conference or Workshop Item
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7
Packing equipment and packaging materials used in the wholesale and retail distribution of fruits and vegetables in Malaysia
由
Bakar
,
Jamilah
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8
The Assessment of Plastic Materials for Monitoring the Moisture, Colour, Pungency and Rancidity of 'Chili Boh'
由
Bakar
,
Jamilah
,
Ariff, Arbakariya
出版 1985
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Select result number 9
9
Effect of extraction methods with different matrix for gelatin recovery and properties: a review
由
Ee, S. C.
,
Bakar
,
Jamilah
出版 2017
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10
Fish gelatin from tilapia skin.
由
Bakar
,
Jamilah
,
G. K., Harvinder
出版 2001
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11
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
由
Bakar
,
Jamilah
,
Hamzah, Siti Aini
出版 1997
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Select result number 12
12
Sensory, biochemical and microbiological changes of farmed catfish (Clarias batrachus, Linnaeus) and red tilapia (Oreochromis sp.) at Ambient Storage
由
Bakar
,
Jamilah
,
Ahmad, Nurul Izzah
出版 1995
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Select result number 13
13
Properties of gelatins from skins of fish—black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica)
由
Bakar
,
Jamilah
,
K. G., Harvinder
出版 2002
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14
Vicilin-class globulins and their degradation during cocoa fermentation
由
Ismail, Amin
,
Selamat, Jinap
,
Bakar
,
Jamilah
出版 1997
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Select result number 15
15
Development of technology to improve quality of under-fermented cocoa through enzymatic modification
由
Selamat, Jinap
,
Bakar
,
Jamilah
,
Saari, Nazamid
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Monograph
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Select result number 16
16
The storage stability of breaded catfish and tilapia fillets
由
Wong, N. S.
,
S. A., Hamzah
,
Bakar
,
Jamilah
出版 1999
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Monograph
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Select result number 17
17
Extraction and characterization of gelatin from rohu (Labeo rohita) fish scale
由
Abu Bakar, Muhammad Khairulnizam
,
Bakar
,
Jamilah
出版 2014
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18
Effect of habitat on the functional properties and application of fish gelatin
由
Ahmad Ritzzney, Muhammad Ilham
,
Bakar
,
Jamilah
出版 2014
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Select result number 19
19
Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages
由
Mohamed, Suhaila
,
Bakar
,
Jamilah
,
Abd. Hamid, Norhashimah
出版 1996
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Select result number 20
20
Fatty acids in fish and beef and their nutritional values: a review.
由
Abbas, Kassim Ali
,
A., Mohamed
,
Bakar
,
Jamilah
出版 2009
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