Kesan penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam terhadap ciri-ciri kualiti produk daging ayam terproses /

Kesan penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam terhadap ciri-ciri kualiti produk daging ayam terproses /

Saved in:
Bibliographic Details
Main Author: Nor Hidayah Ismail (Author)
Format: Thesis Book
Language:Malay
Subjects:
Universiti Kebangsaan Malaysia > Dissertations.
Gelatin.
Dissertations, Academic > Malaysia.
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Physical Description:xvii, 136 pages : illustrations ; 30 cm.
Bibliography:Rujukan : mukasurat 107-126.

Similar Items