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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/426774
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dc.contributor.authorIbrahim Mohd. Yusof-
dc.contributor.authorKasing apun-
dc.contributor.authorSiti Hajijah Abdullah sani-
dc.date.accessioned2023-08-04T04:43:37Z-
dc.date.available2023-08-04T04:43:37Z-
dc.identifier.otherukmvital:57814-
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/426774-
dc.publisherUniversiti Pertanian Malaysia , Bintuluu campus, Department of Agricutural Sarawak, Pepper Marketing-
dc.subjectMicrobiological properties-
dc.subjectPepper-
dc.subjectPepper-
dc.subjectMicrobioloical Properties-
dc.titleMicrobiological properties of pepper during processing-
dc.typeSeminar Papers-
dc.identifier.callnoHD9211.P453M36 katsem-
dc.contributor.conferencenamePepper Conference-
dc.coverage.conferencelocationKuching-
dc.date.conferencedate08-Dec-92-
Appears in Collections:Seminar Papers/ Proceedings / Kertas Kerja Seminar/ Prosiding

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