Author:
Abu-Ghoush Mahmoud,Fasfous Ismail,Al-Degs Yahya,Al-Holy Murad,Issa Ayman A.,Al-Reyahi Anas Y.,Alshathri Abdel Aziz
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference29 articles.
1. A. Rohman, Y.B. Che Man, Analysis of pig derivatives for halal authentication studies. Food Rev. Inter. 28(1), 97–112 (2012)
2. A. Rohman, Y.B. Che Man, Review article: analysis of lard in food products for halal authentication study. Agritechnology 28(4), 192–201 (2008)
3. H.B. Ding, R.J. Xu, Differentiation of beef and kangaroo meat by visible/near-infrared reflectance spectroscopy. J. Food Sci. 64(5), 814–817 (1999)
4. R. Lawrie, Muscle and meat biochemistry: by A. M. Pearson & R. B. Young. Academic Press, San Diego, California, 1989. viii+ 457 pp. Price: US$125.00. ISBN 0 12 548055 5. Meat Sci. 27(3), 273–274 (1990)
5. A.A. Najiha, A. Tajul, M.H. Norziah, W. Wan Nadiah, A prelimeray study on hala limits for ethanol contant in food products. Middle-East J. Sci. Res. 6(1), 45–50 (2010)
Cited by
11 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献