Effect of Grilling and Roasting on the Fatty Acids Profile of Chicken and Mutton / A.R. Alina, A.H. Nurul Mawaddah, A. Siti Mashitoh, Z.H. Shazamawati, M.S. Nurulhuda, H.S. Ummi Syuhada and A.K. Imtinan

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Item type	Current library	Call number	Status	Date due	Barcode
Articles	Halal Development Corporation Library Open Shelves	JART 000554 (Browse shelf(Opens below))	Available

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Previous	JART 000551 Drugs Used to Treat or Control Coccidiosis in Livestock and Poultry /	JART 000552 Dutch Hospital Drug Formularies: pharmacotherapeutic variation and conservatism, but concurrence with national pharmacotherapeutic guidelines /	JART 000553 Dynamics and traits of entrepreneurship : an Islamic approach /	JART 000554 Effect of Grilling and Roasting on the Fatty Acids Profile of Chicken and Mutton /	JART 000555 Effect of neck cut position on time to collapse in halal slaughtered cattle without stunning /	JART 000556 Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage /	JART 000557 Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin /	Next

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