Determination of traditional food modification factor towards Terengganu’s keropok lekor / Malissasahila Abdul Manap
Traditional food can be defined as a product with specific raw materials or food made from ancient or historic recipe with a specific process. In order to be traditional, a product must be linked to a country and it also must be part of a set of traditions, which will necessarily ensure its continui...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2011
|
| Online Access: | https://ir.uitm.edu.my/id/eprint/17524/2/TM_MALISSASAHILA%20ABDUL%20MANAP%20HM%2011_5.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|