The effect of cooking methods on antioxidant properties of selected local vegetables /
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| Main Author: | |
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| Format: | Thesis Book |
| Language: | English |
| Published: |
2009.
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| Subjects: | |
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| LEADER | 01006cam a2200277 a 4500 | ||
|---|---|---|---|
| 001 | u796312 | ||
| 003 | SIRSI | ||
| 005 | 201008231605 | ||
| 008 | 100823s2009 my t 000 0 eng m | ||
| 040 | |a UMP | ||
| 096 | |a QU4 |b UM 2009 Ng | ||
| 100 | 1 | |a Ng, Zhi Xiang. | |
| 245 | 1 | 4 | |a The effect of cooking methods on antioxidant properties of selected local vegetables / |c Ng Zhi Xiang. |
| 260 | |c 2009. | ||
| 300 | |a xiii, 104 leaves : |b ill. (some col.) ; |c 30cm. | ||
| 502 | |a Dissertation (B.Biomed.Sc.) -- Department of Molecular Medicine, Faculty of Medicine, University of Malaya, 2009. | ||
| 504 | |a Bibliography: leaves 72-79. | ||
| 650 | 1 | 2 | |a Nutritional Physiological Phenomena |
| 650 | 2 | 2 | |a Antioxidants |x metabolism. |
| 650 | 2 | 2 | |a Plants, Medicinal. |
| 650 | 2 | 2 | |a Materia medica. |
| 650 | 2 | 2 | |a Cookery. |
| 710 | 2 | 0 | |a Universiti Malaya. |b Jabatan Perubatan Molekul. |
| 900 | |a RAH | ||
| 596 | |a 2 | ||
| 999 | |a QU4 UM 2009 NG |w NLM |c 1 |i A514502332 |d 1/9/2010 |f 1/9/2010 |g 1 |l TESIS |m P02MEDKL |r Y |s Y |t TESIS |u 1/9/2010 | ||