IIUM Repository (IREP)

Items where Division is "International Institute for Halal Research and Training (INHART)" and Year is 2013

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Number of items: 7.

A

Abdul Manaf, Yanty Noorziana and Marikkar, Mohammed Nazrim and Long , Kamariah and Mohd Ghazali , Hasanah (2013) Physico-chemical characterization of the fat from red-skin rambutan (nephellium lappaceum l.) seed. Journal of Oleo Science, 62 (6). pp. 335-343. ISSN 1347-3352 (O) 1345-8957 (P)

Ahmad Nizar , Nina Naguiah and Marikkar, Mohammed Nazrim and Mat Hashim, Dzulkify (2013) Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques. Journal of Oleo Science, 62 (7). pp. 459-464. ISSN 1347-3352 (O), 1345-8957 (P)

M

Marikkar, Mohammed Nazrim (2013) Differentiation of pork from other meat species by lipid analysis methodologies. In: Food Innovation Asia Conference 2013, 13th-14th June 2013, Bangkok, Thailand.

Marikkar, Mohammed Nazrim and Saraf, D. and Dzulkifly, M.H. (2013) Effect of fractional crystallization on composition and thermal behavior of coconut oil. International Journal of Food Properties, 16 (4). pp. 1284-1292. ISSN 1094-2912

N

Nur Illiyin, M. R. and Marikkar, Mohammed Nazrim and Shuhaimi , M. and Mahiran, B. and Miskandar, M. S. (2013) A comparison of the thermo physical behavior of engkabang (shorea macrophylla) seed fat - canola oil blends and lard. Journal Of The American Oil Chemists' Society, 90. pp. 1485-1493. ISSN 0003-021X (P) 1558-9331 (O)

Y

Yanty, N.A.M. and Marikkar, Mohammed Nazrim and Shuhaimi, M. (2013) Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter. Grasas y Aceites, 64 (5). pp. 546-553. ISSN 0017-3495

Yanty, N. A. M. and Marikkar, Mohammed Nazrim and Che Man, Y. B. (2013) Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter. Journal of Thermal Analysis and Calorimetry, 111 (2). pp. 2203-2209. ISSN 1388-6150

This list was generated on Tue Mar 26 23:11:23 2019 +08.