MOHD TAMSIR, M.; RAMLI, N. S.; MAHMUD AB RASHID, N. K.; SHUKRI, R.; ISMAIL-FITRY, M. R. COMPARISON OF BOILING, STEAMING, AIR FRYING, DEEP-FRYING, MICROWAVING AND OVEN-COOKING ON QUALITY CHARACTERISTICS OF KEROPOK LEKOR (MALAYSIAN FISH SAUSAGE). Malaysian Applied Biology, [S. l.], v. 50, n. 3, p. 77–85, 2021. DOI: 10.55230/mabjournal.v50i3.2000. Disponível em: https://jms.mabjournal.com/index.php/mab/article/view/2000. Acesso em: 26 nov. 2022.