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Palm shortening to replace chicken fat in cooked reformed chicken meat

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Title: Palm shortening to replace chicken fat in cooked reformed chicken meat

Authors: W. A. Fahmi Wan Mohamad, Nur Adila Basari (School of Food Industry, Faculty of Bioresource and Food Industry, Universiti Sultan Zainal Abidin, 22200 Terengganu, Malaysia, Department of Chemical and Food Technology, Politeknik Tun Syed Nasir Syed Ismail, 84600 Pagoh, Johor. Malaysia), Che Abdullah Abu Bakar, Noor Lida Habi Mat Dian, Miskandar Mat Sahri

Journal: Bioscience Research

HEC Recognition History
Category From To
Y 2023-07-01 2024-09-30
Y 2022-07-01 2023-06-30
Y 2021-07-01 2022-06-30
Y 2020-07-01 2021-06-30

Publisher: Asiatic Region

Country: Pakistan

Year: 2021

Volume: 18

Issue: Special Issue 1

Language: English

Categories
Meat Science (164) Food Science (9432) Poultry Products (5) Fat Replacers (2) Cooked Meats (1)

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