Teknologi Retort pilihan inovasi sos labu

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Teknologi Retort pilihan inovasi sos labu

Putrajaya, 11 Oktober – Penyelidik Fakulti Sains dan Teknologi Makanan (FSTM), Universiti Putra Malaysia (UPM), Dr. Siti Nurhayati Khairatun, memilih teknologi retort bagi menghasilkan inovasi sos yang diperbuat daripada labu tanpa bahan pengawet. Beliau berkata teknologi ini membantu untuk mematika...

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Bibliographic Details
Main Author:	Mohd Azhari, Nurul Ezzaty
Format:	UPM News
Language:	English
Published:	Pusat Strategi dan Perhubungan Korporat, Universiti Putra Malaysia 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/99446/ http://psasir.upm.edu.my/id/eprint/99446/1/Teknologi%20Retort%20Pilihan%20Inovasi%20Sos%20Labu%20_%20Universiti%20Putra%20Malaysia.pdf

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