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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/475196
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dc.contributor.authorLoi Wai Choo-
dc.date.accessioned2023-10-05T06:37:52Z-
dc.date.available2023-10-05T06:37:52Z-
dc.date.issued1999-
dc.identifier.otherukmvital:2595-
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/475196-
dc.language.isomay-
dc.publisherUKM, Bangi-
dc.relationFaculty of Science and Technology / Fakulti Sains dan Teknologi-
dc.rightsUKM-
dc.subjectBatters (Food)-
dc.subjectBreading-
dc.subjectFood industry and trade - Malaysia-
dc.titlePerformulasian bahan salut, ciri-ciri fiziko-kimia dan penerimaan nuget ayam.-
dc.typeTheses-
dc.identifier.callnoTP451.B38L65 1999-
Appears in Collections:Faculty of Science and Technology / Fakulti Sains dan Teknologi

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