Pencirian sebatian aroma dalam serbuk kari daging komersial Malaysia /

相似书籍

• Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste /
  由: Abolhassani, Yalda
  出版: (2009)
• Komposisi pemakanan dan penilaian sensori sup ayam tua dengan tambahan daun kari /
  由: Ch'ng, Soo Ee
  出版: (2006)
• Effects of curry (Murraya koenigii spreng.) leaf extract on the microbial and physico-chemical qualities of yellow alkaline noodles during storage
  由: Rosyid, Teza Alfindo
  出版: (2012)
• Assessment of processing technologies in the optimisation of marinating ready-to-eat chicken : effects on product quality and sensory attributes /
  由: Salma Mohamad Yusop
• Physicochemical, textural and organoleptic properties of reduced fat cheddar chees
  由: Nateghi, Leila
  出版: (2011)