A study of hygiene practices, microbiological and chemical analysis of Kelantan fermented fish sauce (Budu).

محفوظ في:

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Wan Anis Wan Ahmad
التنسيق:	UMK Etheses
اللغة:	English
منشور في:	2014
الموضوعات:	QR Microbiology
الوصول للمادة أونلاين:	http://discol.umk.edu.my/id/eprint/10332/ http://discol.umk.edu.my/id/eprint/10332/1/WAN%20ANIS%20BINTI%20WAN%20AHMAD.pdf
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id	my-umk-ep.10332
record_format	uketd_dc
spelling
institution	Universiti Malaysia Kelantan
collection	UMK Digital Special Collection
language	English
topic	QR Microbiology
spellingShingle	QR Microbiology Wan Anis Wan Ahmad A study of hygiene practices, microbiological and chemical analysis of Kelantan fermented fish sauce (Budu).
format	UMK Etheses
author	Wan Anis Wan Ahmad
author_facet	Wan Anis Wan Ahmad
author_sort	Wan Anis Wan Ahmad
title	A study of hygiene practices, microbiological and chemical analysis of Kelantan fermented fish sauce (Budu).
title_short	A study of hygiene practices, microbiological and chemical analysis of Kelantan fermented fish sauce (Budu).
title_full	A study of hygiene practices, microbiological and chemical analysis of Kelantan fermented fish sauce (Budu).
title_fullStr	A study of hygiene practices, microbiological and chemical analysis of Kelantan fermented fish sauce (Budu).
title_full_unstemmed	A study of hygiene practices, microbiological and chemical analysis of Kelantan fermented fish sauce (Budu).
title_sort	study of hygiene practices, microbiological and chemical analysis of kelantan fermented fish sauce (budu).
publishDate	2014
url	http://discol.umk.edu.my/id/eprint/10332/ http://discol.umk.edu.my/id/eprint/10332/1/WAN%20ANIS%20BINTI%20WAN%20AHMAD.pdf
_version_	1748404111302197248

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