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Institution:
Universiti Kebangsaan Malaysia
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Processed foods
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Sensory evaluation
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Kesan lemak sawit merah terhadap vitamin E, ciri fizikokimia dan pengoksidaan nuget ayam semasa penyimpanan sejuk beku dan penggorengan /
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Nurkhuzaiah Kamaruzaman
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Institution
Universiti Kebangsaan Malaysia
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Nurkhuzaiah Kamaruzaman
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Malay
Services hosted by the Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia with Cooperation MySyL Group
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