Article Versions Notes

Munsu E, Mohd Zaini H, Matanjun P, Ab Wahab N, Sulaiman NS, Pindi W. Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed. Applied Sciences. 2021; 11(23):11347. https://doi.org/10.3390/app112311347

Munsu, Elisha, Hana Mohd Zaini, Patricia Matanjun, Noorakmar Ab Wahab, Nurul Shaeera Sulaiman, and Wolyna Pindi. 2021. "Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed" Applied Sciences 11, no. 23: 11347. https://doi.org/10.3390/app112311347

Munsu, E., Mohd Zaini, H., Matanjun, P., Ab Wahab, N., Sulaiman, N. S., & Pindi, W. (2021). Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed. Applied Sciences, 11(23), 11347. https://doi.org/10.3390/app112311347