MOHD TAMSIR, M., RAMLI, N.S., MAHMUD AB RASHID, N.K., SHUKRI, R. and ISMAIL-FITRY, M.R. 2021. COMPARISON OF BOILING, STEAMING, AIR FRYING, DEEP-FRYING, MICROWAVING AND OVEN-COOKING ON QUALITY CHARACTERISTICS OF KEROPOK LEKOR (MALAYSIAN FISH SAUSAGE). Malaysian Applied Biology. 50, 3 (Dec. 2021), 77–85. DOI:https://doi.org/10.55230/mabjournal.v50i3.2000.