Effect of Storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in Different Type of Sausages / by A.R. Alina

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TextPublication details: [no place] : IDOSI Publications , 2012Description: 1 online resource (6 pages)Content type:

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Item type	Current library	Call number	Status	Date due	Barcode
Articles	Halal Development Corporation Library Open Shelves	JART 001335 (Browse shelf(Opens below))	Available

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Previous	JART 001332 The Islamic Perspective Approach On Plant Pigments As Natural Food Colourants / by	JART 001333 The New Miracle of Habbatus Sauda: Its Major Component Thymoquinone Can Be Used in The Management of Autoimmune Diseases / by	JART 001334 Effect of Different Cooking Methods on Formation of Cholesterol Oxidation Products in Pork and Beef / by	JART 001335 Effect of Storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in Different Type of Sausages / by	JART 001336 Implementation of MS1500: 2009: A Gap Analysis / by	JART 001337 A Simple Visual Ethanol Biosensor Based on Alcohol Oxidase Immobilized onto Polyaniline Film for Halal Verification of Fermented Beverage Samples / by	JART 001338 Analysis of Emulsifier in Food Using Chromatographic Techniques / by	Next

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