Value-added characteristics of palm fats improve the functional and nutritional qualities of meat products


Citation

Babji A.S., . and Alina A. R. Kebangsaan Malaysia Univ. Bangi Selangor, . and Wan Rosli W.I. Malaysian Palm Oil Board, . and Affendy S.M.Y., . (2003) Value-added characteristics of palm fats improve the functional and nutritional qualities of meat products. [Proceedings Paper]

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[error in script]
Item Type: Proceedings Paper
Additional Information: 3 tables; 27 ref
AGROVOC Term: MEAT PRODUCTS
AGROVOC Term: ANIMAL FATS
AGROVOC Term: RETINOL
AGROVOC Term: VITAMIN E
AGROVOC Term: CHOLESTEROL
AGROVOC Term: Vitamin A
AGROVOC Term: MALAYSIA
Geographical Term: MALAYSIA
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 05:13
URI: http://webagris.upm.edu.my/id/eprint/11196

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