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Biochemical and texture property changes during molting ...
752 Nor Faadila et al./IFRJ 20(2): 751-758 that may occur in mass and tissue composition during different molting stages. Expression of results is a critical importance when comparing the changes in
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Combined effect of low acid paste and modified …
www.ifrj.upm.edu.my1574 Siripongvutikron et al./IFRJ 19(4):1573-1580 paste and its application on white shrimp and to monitor the shelf life of the marinated shrimp packed under modified atmospheric condition during chilled
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Investigations into the antibacterial activity of …
www.ifrj.upm.edu.my850 Sameera, N. S. and Mandakini, B.P.IRJ 22(2): 849-83 Preparation of extract Bioactive compounds from the bark of above referred species were processed using different ...
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Phytochemical content and antioxidant properties …
www.ifrj.upm.edu.my1054 Moko et al./IFRJ 21(3): 1053-1059 phenolic compounds and exhibits higher antioxidant activity than white rice varieties (Fujita et al., 2010; Muntana and Prasong, 2010; Sompong et al., 2011).
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www.ifrj.upm.edu.myMd. Shahidul et al./IFRJ 21(1): 131-134 133 heterotrophic bacteria was found between 1.2 x 104 and 5.4 x 104 cfu/ml. Two indicator bacteria, total and faecal coliforms
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