Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste

by Chan, M. T., Nor-Khaizura M. A. R., N. A. Mahyudin, N. S. Jamaludin, N. S. A. Mohd Khairul, U. I. I. Yahya
Published 2023

Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha

by N. A. Rosli, N. A. Azilan, N. A. Mahyudin, N. K. Mahmud Ab Rashid, F. N. S. Meon, Z. Ismail, Chern, P. E., S. Kanasan
Published 2021