Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/586930
Full metadata record
DC FieldValueLanguage
dc.contributor.authorAfza Raihani Juraimi-
dc.contributor.authorMohamad Yusof Maskat-
dc.contributor.authorWan Aida Wan Mustapha-
dc.date.accessioned2023-11-06T08:47:23Z-
dc.date.available2023-11-06T08:47:23Z-
dc.date.issued2006-
dc.identifier.issn0126-6039-
dc.identifier.otherukmvital:12050-
dc.identifier.urihttps://ptsldigital.ukm.my//jspui/handle/123456789/586930-
dc.language.isomay-
dc.publisherPenerbit UKM-
dc.relation.haspartSains Malaysiana-
dc.relation.urihttp://journalarticle.ukm.my,http://www.ukm.my/jsm/-
dc.subjectFried coated chicken nuggets-
dc.subjectFrying temperature-
dc.subjectLemak nuget ayam bersalut-
dc.subjectSuhu-
dc.titlePengaruh suhu penggorengan terhadap kandungan lembapan dan lemak nuget ayam bersalut = The effect of different frying temperature on moisture and fat content of fried coated chicken nuggets-
dc.typeJournal Article-
dc.identifier.callnoSiri Q1.S23-
Appears in Collections:UKM Journal Article / Artikel Jurnal UKM

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.