The transmission processes of the Traditional Food Knowledge (TFK) of the Malay traditional Hari Raya foods and generation practices / Mohd Shazali Md Sharif
There are great concerns among nations about the potential loss of both food and knowledge of the traditional foods, in particular among the younger generation. Many commentators argued that countries might lose some of their traditional food if the traditional preparation of it is not passed to you...
Saved in:
Main Author: | Md Sharif, Mohd Shazali |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2018
|
Subjects: | |
Online Access: | https://ir.uitm.edu.my/id/eprint/40017/1/40017.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Service delay of cook to order food: assessing customer attitudes, reactions and implication to gerai choices and intention to re-patronization / Noorliza Zainol
by: Zainol, Noorliza
Published: (2011) -
Malay food language and terminologies: young Malay culinarians’ understanding and usage / Khairunnisa Mohamad Abdullah
by: Mohamad Abdullah, Khairunnisa
Published: (2012) -
The Impact Of HACCP Implementation On The Performance Of Malaysian Food Industries [TX531. L863 2007 f rb].
by: Loo, Brian, Soon Hua
Published: (2006) -
Determination Of Synthetic Phenolic Antioxidants In Food Items Using HPLC And Total Antioxidants Using FIA Approaches [TX553.A73 Y55 2007 f rb].
by: Yong, Yek Sing
Published: (2007) -
Kontaminasi Staphylococcus aureus pada tangan dan nasal dikalangan pengendali makanan kolej kediaman pelajar, Universiti Malaysia Sabah
by: Lim, Fook Nyen
Published: (2010)