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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/421996
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dc.contributor.authorHashimah Hashim-
dc.contributor.authorSlamah Yusof-
dc.date.accessioned2023-08-04T03:16:42Z-
dc.date.available2023-08-04T03:16:42Z-
dc.identifier.otherukmvital:51476-
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/421996-
dc.publisherThe Faculty of Food Science and Biotechnology, Universiti Pertanian Malaysia and ASEAN Food Handling-
dc.subjectGuava-
dc.subjectBeaumont-
dc.subjectGuava-
dc.subjectChemical characteristics-
dc.subjectGuava-
dc.subjectVietnamese-
dc.titleDifferences in the physical and chemical characteristics of guavas (Vietnamese and Beaumont)related to processing-
dc.typeSeminar Papers-
dc.identifier.callnoTX345.S45 1990 katsem-
dc.contributor.conferencenameSeminar on Advances in Food Research-
dc.coverage.conferencelocationSerdang-
dc.date.conferencedate19-Nov-90-
Appears in Collections:Seminar Papers/ Proceedings / Kertas Kerja Seminar/ Prosiding

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