A Traceability System for Sulfonamide Residues in Chicken Meat-Balls

Por Mohammad Rashedi, Ismail Fitry
Publicado em 2008

A Traceability System for Sulfonamide Residues in Chicken Meat-Balls

Por Mohammad Rashedi, Ismail Fitry
Publicado em 2008

Potential effect of Averrhoa bilimbi (belimbing buluh) marinades on tenderizing the buffalo meat compared to Actinidia chinensis (kiwifruit), Citrus limon (lemon) and commercial br...

Por Ismail, Mohamad Afifi, Chong, Gun Hean, Mohammad Rashedi, Ismail Fitry
Publicado em 2018

Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)

Por Lee, Aslinah Nyuk Fong, Mat Yusoff, Masni, Mohammad Rashedi, Ismail Fitry
Publicado em 2018

Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from Red Tilapia (Oreochromis sp.)

Por Abu Bakar, Asyrul Izhar, Mhd Sarbon, Norizah, Mohammad Rashedi, Ismail Fitry
Publicado em 2021

Foam-mat dried japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties

Por Mohamed, Abdulrahim Abubakar, Mohammad Rashedi, Ismail Fitry, Rozzamri, Ashari, Bakar, Jamilah
Publicado em 2023

Effect of foam-mat drying on kinetics and physical properties of Japanese threadfin bream (Nemipterus japonicus) powder

Por A. Mohamed, Abdulrahim, Mohammad Rashedi, Ismail-Fitry, Rozzamri, Ashari, Bakar, Jamilah
Publicado em 2022

Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls.

Por Mohammad Rashedi, Ismail Fitry, Selamat, Jinap, Bakar, Jamilah, Abdul Aziz, Saleha
Publicado em 2008

Sulfonamides determination in chicken meat products from Malaysia

Por Cheong, C. K., Parvaneh, Hajeb, Selamat, Jinap, Mohammad Rashedi, Ismail Fitry
Publicado em 2010

Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties

Por Ibrahim, Fakhriyah Nur, Mohammad Rashedi, Ismail Fitry, Mat Yusoff, Masni, Shukri, Radhiah
Publicado em 2018

Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor)

Por Bakar, Jamilah, Abdul Kadir, N. S., Ahmad Mazlan, A. S., Mohammad Rashedi, Ismail Fitry
Publicado em 2020

Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling syste...

Por Ismail, Nur Aqilah, Bakar, Jamilah, Sazili, Awis Qurni, Mohammad Rashedi, Ismail Fitry
Publicado em 2021

Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)

Por Nordin, Nur Liyana, Mahmud @ Ab Rashid, Nor Khaizura, Mohammad Rashedi, Ismail Fitry
Publicado em 2019

Effects of leavening agents in batter system on quality of deep-fried chicken breast meat

Por Ashari, Rozzamri, Azizul Manal, Atiqah Izyannie, Mat Yusoff, Masni, Mohammad Rashedi, Ismail Fitry
Publicado em 2020

Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk

Por Idris, Maimanah Faizah, Mohammad Rashedi, Ismail Fitry, M. R., Umi Hartina, Ashari, Rozzamri
Publicado em 2020

The effect of mixing time and mixing sequence during processing on the physicochemical and sensory properties of keropok lekor

Por Murad, Najwa Shamila, Ismail, Mohamad Afifi, Mahmud @ Ab Rashid, Nor-Khaizura, Mohammad Rashedi, Ismail-Fitry
Publicado em 2017

Real-time monitoring of food freshness using delphinidin-based visual indicator

Por Husin, Nurdiyana, Abdul Rahim, Mohd. Zulkhairi, Mohd. Noor, Mohd. Azizan, Mohammad Rashedi, Ismail Fitry, Hassan, Nazatulshima
Publicado em 2020

Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application

Por Sahid, Nurul Syahida, Mohammad Rashedi, Ismail Fitry, Mohamed @ Asa'ari, Ainun Zuriyati, Zainal Abedin, Nur Hanani
Publicado em 2020

Hazard Analysis and Critical Control Point (CCP) determination in cook-chilled beef curry and beef kurma

Por Abd Lataf, Dora Liyana, Mahyudin, Nor Ainy, Mohammad Rashedi, Ismail Fitry, Hariri, Rasiyuddin, Abdullah, Ahmad Zaki
Publicado em 2020

Antibacterial properties of Tualang, Acacia and Yemeni Sumur honey against selected food spoilage bacteria and foodborne pathogens

Por Mohamed, Khadra Yousuf, Mahmud @ Ab Rashid, Nor Khaizura, Zainal Abidin, Nur Hanani, Mohammad Rashedi, Ismail Fitry
Publicado em 2021