N. A., Ahmad; M. A., Mohamad-Rohamad; M. R., Ismail-Fitry; N. A., Mahyudin; M. A. R., Nor-Khaizura. Effect of Serving Time on Microbiological Quality of Food Served (Chicken Dish and Rice) During Wedding Banquet. Journal of Science and Technology, [S. l.], v. 10, n. 2, 2018. Disponível em: https://publisher.uthm.edu.my/ojs/index.php/JST/article/view/3004.. Acesso em: 18 jul. 2024.