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  1. 1
    Ethno-cultural taste preferences of the 3 main ethnic groups in Malaysia /
    by Wong, Pin Huey
    Published 1991
    Thesis Book
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  2. 2
    Komposisi pemakanan dan penilaian sensori sup ayam tua dengan tambahan daun kari /
    by Ch'ng, Soo Ee
    Published 2006
    Thesis Book
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  3. 3
    Assessment of processing technologies in the optimisation of marinating ready-to-eat chicken : effects on product quality and sensory attributes /
    Thesis Book
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  4. 4
    Kesan lemak sawit merah terhadap vitamin E, ciri fizikokimia dan pengoksidaan nuget ayam semasa penyimpanan sejuk beku dan penggorengan /
    Thesis Book
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  5. 5
    Pencirian sebatian aroma dalam serbuk kari daging komersial Malaysia /
    by Siaw, Chon Lok
    Published 2008
    Thesis Book
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  6. 6
    Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste /
    by Abolhassani, Yalda
    Published 2009
    Thesis Book
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  7. 7
    Establishment of molecular breeding lines for aroma in rice /
    by Yeap, Hui Yin
    Published 2012
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