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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/463155
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dc.contributor.authorWolyna Pindi
dc.date.accessioned2023-09-25T09:17:22Z-
dc.date.available2023-09-25T09:17:22Z-
dc.date.issued2004
dc.identifier.otherukmvital:271
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/463155-
dc.language.isomay
dc.publisherUKM, Bangi
dc.relationFaculty of Science and Technology / Fakulti Sains dan Teknologi
dc.rightsUKM
dc.subjectMeat industry and trade
dc.subjectSausages
dc.titleKesan penggunaan bahan sampingan ayam dan lelemak sawit ke atas kualiti bologna ayam
dc.typetheses
dc.identifier.callnoTS1974.S3W649 2004
Appears in Collections:Faculty of Science and Technology / Fakulti Sains dan Teknologi

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