Reduction of sodium content in spicy soups using monosodium glutamate

por Jinap, Selamat, Hajeb, Parvaneh, Karim, Roslina, Norliana, Sarian, Yibadatihan, Simayi, Abdul-Kadir, Razak
Publicado 2016

Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content

por Hamidi, Elliyana Nadia, Hajeb, Parvaneh, Selamat, Jinap, Lee, Soo Yee, Abdull Razis, Ahmad Faizal
Publicado 2022