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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/475122
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dc.contributor.authorCh'ng Soo Ee-
dc.date.accessioned2023-10-05T06:37:33Z-
dc.date.available2023-10-05T06:37:33Z-
dc.date.issued2006-
dc.identifier.otherukmvital:2170-
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/475122-
dc.language.isomay-
dc.publisherUKM, Bangi-
dc.relationFaculty of Science and Technology / Fakulti Sains dan Teknologi-
dc.rightsUKM-
dc.subjectCookery (Chicken) - Sensory evaluation-
dc.subjectFood - Composition-
dc.subjectFood industry and trade-
dc.titleKomposisi pemakanan dan penilaian sensori sup ayam tua dengan tambahan daun kari-
dc.typeTheses-
dc.identifier.callnoTX750.5.C45C496 2006-
Appears in Collections:Faculty of Science and Technology / Fakulti Sains dan Teknologi

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