Detection of butter adulteration with lard using differential scanning calorimetry

by Ahmad Fadzlillah, Nurrrulhidayah, Rosman, Arieff Salleh, Abdul , Rohman, Ismail , Amin, Shuhaimi, Mustafa, Khatib, Alfi
Published 2015

Religious and cultural food: at the crossroads of science and ethics

by Ahmad Fadzlillah, Nurrulhidayah, Mohd Sukri, Siti Jamilah, Othman, Rashidi, Jamaludin, Mohammad Aizat, Rosman, Arieff Salleh, Rohman, Abdul
Published 2018

Detection of butter adulteration with lard by employing H-1-NMR spectroscopy and multivariate data analysis

by Ahmad Fadzillah, Nurulhidayah, Che Man, Yaakob, Rohman, Abdul, Rosman, Arieff Salleh, Ismail, Amin, Mustafa, Shuhaimi, Khatib, Alfi
Published 2015

Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis

by Ahmad Fadzlillah, Nurrulhidayah, , Abdul Rohman, Rosman, Arieff Salleh, Mohd Yusof, Farahwahida, Ismail, Amin, Mustafa, Shuhaimi, Minhat, Ade Erawan, Khatib, Alfi
Published 2016

Chemometrics analysis combined with GC-MS and NMR spectroscopy analysis of fatty acids as a means of discriminating butterfat adulteration

by Ahmad Fadzlillah, Nurrulhidayah, Rohman, Abdul, Ismail, Amin, Abdul Manaf, Yanty Noorzianna, Rosman, Arieff Salleh, Khatib, Alfi, Mohd Hassan, Norazian, Othman, Rashidi
Published 2019

Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography

by Ahmad Fadzlillah, Nurrulhidayah, Rohman, Abdul, Rosman, Arieff Salleh, Amin, I., Shuhaimi, Mustafa, Mohd Yusof, Farahwahida, Othman, Rashidi, Jamaludin, Mohammad Aizat, Khatib, Alfi
Published 2017

Study on Muslim friendly spa: a conceptual framework

by Jamaluddin, Nor Sabirah Najihah, Mokhtar, Asma’, Hashim, Khairusy Syakirin Has-Yun, Othman, Rashidi, Zainan Nazri, Nurul Jannah, Rosman, Arieff Salleh, Ahmad Fadzlillah, Nurrulhidayah
Published 2018