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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/474838
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DC FieldValueLanguage
dc.contributor.advisorMohd Arif bin Hj Ismail-
dc.contributor.authorFisal Ahmad-
dc.date.accessioned2023-10-05T06:36:34Z-
dc.date.available2023-10-05T06:36:34Z-
dc.date.issued1999-
dc.identifier.otherukmvital:582-
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/474838-
dc.language.isomay-
dc.publisherUKM, Bangi-
dc.relationFaculty of Science and Technology / Fakulti Sains dan Teknologi-
dc.rightsUKM-
dc.subjectCocoa butter - Malaysia-
dc.subjectOils and fats-
dc.subjectEdible-
dc.titlePenilaian lemak koko Malaysia daripada klon-klon terpilih.-
dc.typeTheses-
dc.identifier.callnoTP684.C2F575 1999-
Appears in Collections:Faculty of Science and Technology / Fakulti Sains dan Teknologi

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