Cheok, C. Y., Sobhi, B., Adzahan, N. M., Bakar, J., Rahman, R. A., Ab Karim, M. S., & Ghazali, Z. (2017). Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat. Food Chemistry, 216, 10-18.

Submitted by liewmy on Tue, 2017-10-10 14:05

Research Department:

Centre of Excellence for Research, Value Innovation and Entrepreneurship (CERVIE)

Research type:

Staff

Research Campus:

吉隆坡校区

Research URL:

http://www.sciencedirect.com/science/article/pii/S0308814616312419

Research Author APA format:

Cheok, C. Y., Sobhi, B., Adzahan, N. M., Bakar, J., Rahman, R. A., Ab Karim, M. S., & Ghazali, Z. (2017). Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat. Food Chemistry, 216, 10-18.

Research Year:

2016

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