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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/475042
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dc.contributor.authorSalma Mohamad Yusop-
dc.date.accessioned2023-10-05T06:37:15Z-
dc.date.available2023-10-05T06:37:15Z-
dc.date.issued2006-
dc.identifier.otherukmvital:1667-
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/475042-
dc.language.isomay-
dc.publisherUKM, Bangi-
dc.relationFaculty of Science and Technology / Fakulti Sains dan Teknologi-
dc.rightsUKM-
dc.subjectBatters (Food)-
dc.subjectFrozen chicken-
dc.subjectFrying-
dc.subjectOils and fats-
dc.subjectEdible-
dc.titleKesan suhu, tekanan dan jenis tepung terhadap ciri-ciri fizikokimia dan sensori salutan nuget ayam semasa penggorengan-
dc.typeTheses-
dc.identifier.callnoTP451.B38S258 2006-
Appears in Collections:Faculty of Science and Technology / Fakulti Sains dan Teknologi

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