Oxidative stability of blended oil on deep-fried potato chips using different antioxidant /
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| Format: | Thesis Book |
| Language: | Malay |
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| LEADER | 01488nam a2200361 i 4500 | ||
|---|---|---|---|
| 003 | UKM | ||
| 005 | 20140825094700.0 | ||
| 008 | 140421s2013 my a bm 000 0 may d | ||
| 039 | 9 | |a 201408250947 |b lan |c 201408131154 |d hendon |c 201408071525 |d latihan |c 201408071524 |d latihan |y 04-21-2014 |z zarina | |
| 040 | |a UKM |e rda | ||
| 090 | |a TX553.A73M337 2013 tesis | ||
| 090 | |a TX553.A73 |b M337 2013 | ||
| 100 | 0 | |a Mahzad Nafar |e author. | |
| 245 | 1 | 0 | |a Oxidative stability of blended oil on deep-fried potato chips using different antioxidant / |c Mahzad Nafar. |
| 264 | 0 | |c 2013. | |
| 300 | |a xv, 88 pages |b illustrations |c 30 cm. | ||
| 336 | |a text |2 rdacontent. | ||
| 337 | |a unmediated |2 rdamedia. | ||
| 338 | |a volume |2 rdacarrier. | ||
| 500 | |a Cd yang disertakan adalah duplikasi kepada tesis bercetak dan tidak boleh dirujuk/dipinjam. | ||
| 502 | |a Thesis (Sarjana Sains) - Universiti Kebangsaan Malaysia, 2013. | ||
| 504 | |a References : pages [73]-88. | ||
| 610 | 2 | 0 | |a Universiti Kebangsaan Malaysia |x Dissertations. |
| 650 | 0 | |a Oils and fats. | |
| 650 | 0 | |a Dissertations, Academic |z Malaysia. | |
| 650 | 0 | |a Antioxidants. | |
| 650 | 0 | |a Oxidation. QD281.O9 | |
| 907 | |a .b1588367x |b 28-09-20 |c 12-11-19 | ||
| 998 | |a t |b 04-08-14 |c m |d x |e - |f may |g my |h 0 | ||
| 914 | |a vtls003557485 | ||
| 990 | |a szj /nah/ha | ||
| 991 | |a Fakulti Sains dan Teknologi | ||
| 945 | |a TX553.A73M337 2013 [00008051723] |g 1 |i 00002111597 |j 0 |l t0040 |n No. of pieces: 1 |o - |p MYR0.00 |q - |r - |s - |t 3 |u 0 |v 0 |w 0 |x 0 |y .i20515881 |z 12-11-19 | ||