Kesan penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam terhadap ciri-ciri kualiti produk daging ayam terproses /
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| Format: | Thesis Book |
| Language: | Malay |
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| LEADER | 01418nam a2200337 i 4500 | ||
|---|---|---|---|
| 003 | UKM | ||
| 005 | 20181022083600.0 | ||
| 008 | 180726s2018 my a g m 000 0 may d | ||
| 039 | 9 | |a 201810220836 |b hayat |c 201810220834 |d hayat |c 201810190846 |d nikzal |c 201808081616 |d nikzal |y 07-26-2018 |z hamdan | |
| 040 | |a UKM |e rda | ||
| 090 | |a TP965.N637 2018 tesis | ||
| 090 | |a TP965 |b .N637 2018 | ||
| 100 | 0 | |a Nor Hidayah Ismail, |e author. | |
| 245 | 1 | 0 | |a Kesan penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam terhadap ciri-ciri kualiti produk daging ayam terproses / |c Nor Hidayah Ismail. |
| 264 | 0 | |c 2018. | |
| 300 | |a xvii, 136 pages : |b illustrations ; |c 30 cm. | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a unmediated |2 rdamedia | ||
| 338 | |a volume |2 rdacarrier | ||
| 502 | |a Tesis (Sarjana)-Universiti Kebangsaan Malaysia, 2018. | ||
| 504 | |a Rujukan : mukasurat 107-126. | ||
| 593 | |a CD yang disertakan adalah duplikasi kepada tesis bercetak dan tidak boleh dirujuk/pinjam. | ||
| 610 | 2 | 0 | |a Universiti Kebangsaan Malaysia |x Dissertations. |
| 650 | 0 | |a Gelatin. | |
| 650 | 0 | |a Dissertations, Academic |z Malaysia. | |
| 907 | |a .b16605019 |b 28-09-20 |c 12-11-19 | ||
| 998 | |a t |b 07-01-18 |c m |d x |e - |f may |g my |h 0 | ||
| 914 | |a vtls003635670 | ||
| 990 | |a hak/nz | ||
| 991 | |a Fakulti Sains dan Teknologi | ||
| 945 | |g 1 |i 00002218865 |j 0 |l t0013 |n No. of pieces: 1 |o - |p MYR0.00 |q - |r - |s - |t 3 |u 0 |v 0 |w 0 |x 0 |y .i21139520 |z 12-11-19 | ||