Conceptio › Archive › Universiti Putra Malaysia Institutional Repository
Universiti Putra Malaysia Institutional Repositorymetadata only

Physicochemical, microstructural, and sensory attributes of frozen buffalo loins treated with sodium tripolyphosphate and sous-vide cooking

Nora'zizi, Nur Fathin Farhana et al.
Universiti Putra Malaysia Institutional Repository · Other
Open Source ↗Direct PDF ↓
food science
This document is indexed with metadata only — full text is not available in the archive for this record. Open the official source ↗
Record · ID 289870
Conceptio Open Knowledge Archive — every document is proof-bundled with source, license, and retrieval metadata.