Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste /
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| Main Author: | |
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| Format: | Thesis Book |
| Language: | English |
| Published: |
2009
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| Subjects: | |
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| LEADER | 01284nam a2200325 a 4500 | ||
|---|---|---|---|
| 003 | UKM | ||
| 005 | 20100823100300.0 | ||
| 008 | 100409s2009 my d m 000 0 eng | ||
| 039 | 9 | |a 201008231003 |b zabidah |c 201008181023 |d fati |y 04-09-2010 |z zulkifli | |
| 040 | |a UKM | ||
| 090 | |a QR151.A24 2009 tesis | ||
| 090 | |a QR151 |b .A24 2009 | ||
| 100 | 1 | |a Abolhassani, Yalda | |
| 245 | 1 | 0 | |a Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste / |c Yalda Abolhassani |
| 260 | |c 2009 | ||
| 300 | |a xii, 105 p. : |b charts. ; |c 30 cm. | ||
| 502 | |a Thesis (Master of Science) - Universiti Kebangsaan Malaysia, 2009 | ||
| 504 | |a References : p. [71]-81 | ||
| 610 | 2 | 0 | |a Universiti Kebangsaan Malaysia |x Dissertations |
| 650 | 0 | |a Fermented foods | |
| 650 | 0 | |a Curry powder |x Preservation | |
| 650 | 0 | |a Curry powder |x Sensory evaluation | |
| 650 | 0 | |a Lactic acid bacteria | |
| 650 | 0 | |a Dissertations, Academic |z Malaysia | |
| 907 | |a .b14693410 |b 28-05-21 |c 12-11-19 | ||
| 998 | |a t |b 04-09-10 |c m |d x |e - |f eng |g my |h 0 | ||
| 914 | |a vtls003430016 | ||
| 990 | |a fka/za | ||
| 991 | |a Fakulti Sains dan Teknologi | ||
| 945 | |g 1 |i 00001336468 |j 0 |l t0013 |n No. of pieces: 1 |o - |p MYR0.00 |q - |r - |s - |t 3 |u 1 |v 0 |w 0 |x 0 |y .i19373119 |z 12-11-19 | ||