AAAAAA
Results:
1-7
|
Results: 7
Authors:
Mirghani, MES
Man, YBC
Jinap, S
Baharin, BS
Bakar, J
Citation: Mes. Mirghani et al., A new method for determining aflatoxins in groundnut and groundnut cake using Fourier transform infrared spectroscopy with attenuated total reflectance, J AM OIL CH, 78(10), 2001, pp. 985-992
Authors:
Jinap, S
Ali, AA
Man, YBC
Suria, AM
Citation: S. Jinap et al., Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures, INT J F S N, 51(6), 2000, pp. 489-499
Authors:
Setiowaty, G
Man, YBC
Jinap, S
Moh, MH
Citation: G. Setiowaty et al., Quantitative determination of peroxide value in thermally oxidized palm olein by Fourier transform infrared spectroscopy, PHYTOCH AN, 11(2), 2000, pp. 74-78
Authors:
Irwandi, J
Man, YBC
Kitts, DD
Bakar, J
Jinap, S
Citation: J. Irwandi et al., Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil systems, J AM OIL CH, 77(9), 2000, pp. 945-950
Authors:
Man, YBC
Haryati, T
Ghazali, HM
Jinap, S
Citation: Ybc. Man et al., Monitoring of transesterification of palm oil by differential scanning calorimetry, J FOOD LIPI, 6(3), 1999, pp. 215-232
Authors:
Haryati, T
Man, YBC
Jinap, S
Ghazali, HM
Buana, L
Citation: T. Haryati et al., Optimization of chemical transesterification of palm oil using response surface methodology, J FOOD LIPI, 6(2), 1999, pp. 91-106
Authors:
Moh, MH
Man, YBC
Badlishah, BS
Jinap, S
Saad, MS
Abdullah, WJW
Citation: Mh. Moh et al., Quantitative analysis of palm carotene using Fourier transform infrared and near infrared spectroscopy, J AM OIL CH, 76(2), 1999, pp. 249-254
Risultati:
1-7
|