Please use this identifier to cite or link to this item:
https://ptsldigital.ukm.my/jspui/handle/123456789/468252
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Chris Chan | |
dc.date.accessioned | 2023-10-03T02:31:31Z | - |
dc.date.available | 2023-10-03T02:31:31Z | - |
dc.date.issued | 2016-06-12 | |
dc.identifier.other | ukmvital:84625 | |
dc.identifier.uri | https://ptsldigital.ukm.my/jspui/handle/123456789/468252 | - |
dc.description | Star2 / Taste | |
dc.language.iso | en | |
dc.relation.haspart | The Star | |
dc.subject | Cooking oil | |
dc.subject | Deepfried foods | |
dc.subject | Rancid oils | |
dc.subject | Free fatty acids | |
dc.subject | Poly-unsaturated fats | |
dc.subject | Chemical compounds | |
dc.title | A fat lot of good - part 4 | |
dc.type | News Article | |
Appears in Collections: | Medical & Health Sciences Newspaper Article / Artikel Surat Khabar Perubatan & Sains Kesihatan |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
ukmvital_84625+SOURCE1+SOURCE1.0.PDF Restricted Access | 1.15 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.