Penghasilan perisa berdaging melalui tindak balas maillard antara xilosa, sisteina dan protein sayuran terhidrolisis /

Penghasilan perisa berdaging melalui tindak balas maillard antara xilosa, sisteina dan protein sayuran terhidrolisis /

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書目詳細資料
主要作者:	Lam, Kay Sim
格式:	Thesis 圖書
語言:	Malay
出版:	Bangi, Selangor : Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia, 2006
主題:	Universiti Kebangsaan Malaysia > Dissertations Dissertations, Academic > Malaysia Meat Flavor Maillard reaction Proteins
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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