Shazamawati Zam Hashari - JoVE Visualize

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Molecules (Basel, Switzerland)|October 31, 2020

Quantification of Cooking Method Effect on COP Content in Meat Types Using Triple Quadrupole GC-MS/MSShazamawati Zam Hashari, Alina Abdul Rahim, Goh Yong Meng, et al.

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Molecules (Basel, Switzerland)|October 31, 2020

Quantification of Cooking Method Effect on COP Content in Meat Types Using Triple Quadrupole GC-MS/MSShazamawati Zam Hashari, Alina Abdul Rahim, Goh Yong Meng, et al.

Pageof 1