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P Hajeb

Showing results (11-20 of 14) with videos related to

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Appetite|July 6, 2010
Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5'-nucleotidesS Jinap, A R Ilya-Nur, S C Tang, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|August 5, 2014
Optimisation of the supercritical extraction of toxic elements in fish oilP Hajeb, S Jinap, Sh Shakibazadeh, et al.
Meat Science|March 19, 2013
Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satayS Jinap, M S Mohd-Mokhtar, A Farhadian, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 1, 2010
Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in MalaysiaM H A Jahurul, S Jinap, S J Ang, et al.
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Showing results (11-20 of 14) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 14 results.
Appetite|July 6, 2010
Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5'-nucleotidesS Jinap, A R Ilya-Nur, S C Tang, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|August 5, 2014
Optimisation of the supercritical extraction of toxic elements in fish oilP Hajeb, S Jinap, Sh Shakibazadeh, et al.
Meat Science|March 19, 2013
Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satayS Jinap, M S Mohd-Mokhtar, A Farhadian, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 1, 2010
Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in MalaysiaM H A Jahurul, S Jinap, S J Ang, et al.
Pageof 2