satay chicken
Selected indexed studies
- Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay. (Meat Sci, 2013) [PMID:23501251]
- Prevalence of Listeria monocytogenes in foods in Malaysia. (Int J Food Microbiol, 1994) [PMID:7811569]
- Determining food safety in canned food using fuzzy logic based on sulphur dioxide, benzoic acid and sorbic acid concentration. (Heliyon, 2024) [PMID:38384537]
_Worker-drafted node — pending editorial review._
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Sources
- Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay. (2013) pubmed
- Prevalence of Listeria monocytogenes in foods in Malaysia. (1994) pubmed
- Determining food safety in canned food using fuzzy logic based on sulphur dioxide, benzoic acid and sorbic acid concentration. (2024) pubmed
- Seroprevalence and associated risk factors of Toxoplasma gondii infection among pregnant mother in Makassar, Indonesia. (2021) pubmed