Please use this identifier to cite or link to this item:
https://ptsldigital.ukm.my/jspui/handle/123456789/463099Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Yusnita Hamzah | |
| dc.date.accessioned | 2023-09-25T09:15:59Z | - |
| dc.date.available | 2023-09-25T09:15:59Z | - |
| dc.date.issued | 2005 | |
| dc.identifier.other | ukmvital:2546 | |
| dc.identifier.uri | https://ptsldigital.ukm.my/jspui/handle/123456789/463099 | - |
| dc.language.iso | may | |
| dc.publisher | UKM, Bangi | |
| dc.relation | Faculty of Science and Technology / Fakulti Sains dan Teknologi | |
| dc.rights | UKM | |
| dc.subject | Food - Caloric content | |
| dc.subject | Food - Composition | |
| dc.subject | Fried food | |
| dc.title | Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras | |
| dc.type | theses | |
| dc.identifier.callno | TX750.5.C45 Y875 2005 | |
| Appears in Collections: | Faculty of Science and Technology / Fakulti Sains dan Teknologi | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ukmvital_2546+ABSTRACT+ABSTRACT.0.PDF Restricted Access | 1.15 MB | Adobe PDF |  View/Open | |
| ukmvital_2546+Source+Source.0.PDF Restricted Access | 18.31 MB | Adobe PDF |  View/Open |
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