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Jauhar S, Ismail-Fitry MR, Chong GH, Nor-Khaizura MAR, Ibadullah WZW. Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat. Applied Sciences. 2020; 10(19):6629. https://doi.org/10.3390/app10196629

Jauhar, Safiullah, Mohammad Rashedi Ismail-Fitry, Gun Hean Chong, Mahmud Ab Rashid Nor-Khaizura, and Wan Zunairah Wan Ibadullah. 2020. "Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat" Applied Sciences 10, no. 19: 6629. https://doi.org/10.3390/app10196629

Jauhar, S., Ismail-Fitry, M. R., Chong, G. H., Nor-Khaizura, M. A. R., & Ibadullah, W. Z. W. (2020). Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat. Applied Sciences, 10(19), 6629. https://doi.org/10.3390/app10196629