Wazir, H.; Chay, S.Y.; Zarei, M.; Hussin, F.S.; Mustapha, N.A.; Wan Ibadullah, W.Z.; Saari, N.
Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products. Antioxidants 2019, 8, 486.
https://doi.org/10.3390/antiox8100486
AMA Style
Wazir H, Chay SY, Zarei M, Hussin FS, Mustapha NA, Wan Ibadullah WZ, Saari N.
Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products. Antioxidants. 2019; 8(10):486.
https://doi.org/10.3390/antiox8100486
Chicago/Turabian Style
Wazir, Hazrati, Shyan Yea Chay, Mohammad Zarei, Farah Salina Hussin, Nor Afizah Mustapha, Wan Zunairah Wan Ibadullah, and Nazamid Saari.
2019. "Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products" Antioxidants 8, no. 10: 486.
https://doi.org/10.3390/antiox8100486
APA Style
Wazir, H., Chay, S. Y., Zarei, M., Hussin, F. S., Mustapha, N. A., Wan Ibadullah, W. Z., & Saari, N.
(2019). Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products. Antioxidants, 8(10), 486.
https://doi.org/10.3390/antiox8100486