Influence of superheated steam and deep frying cooking on the proximate, fatty acids, and amino acids composition of chicken sausage

by Tajul A. Y., Asmaa A. A.
Published 2018

Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage

by Asmaa, A. A., Zzaman, W, Tajul, A. Y
Published 2016

Improved of color properties on Sardinella lemuru oil during adsorbent refining using magnesol xl

by Suseno S.H., Tajul, A.Y., Nadiah, W.A., Noor, A.F.
Published 2016