KIE 356E - FOOD AND PALM OIL CHEMISTRY MARCH 05.

QR Code

KIE 356E - FOOD AND PALM OIL CHEMISTRY MARCH 05.

Bibliographic Details
Main Author:	PPSK, Pusat Pengajian Sains Kimia
Format:	Teaching Resource
Language:	English
Published:	2005
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://eprints.usm.my/1522/ http://eprints.usm.my/1522/1/KIE_356E_-_FOOD_AND_PALM_OIL_CHEMISTRY_MARCH_05.pdf

Similar Items

KIE 356E - FOOD AND PALM OIL CHEMISTRY FEB.-MARCH 04.
by: PPSK, Pusat Pengajian Sains Kimia
Published: (2004)

IMK 103E - INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY NOV.05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

IMK 103E - INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY MAY 05 - BI.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

IMK 301E - FOOD INGREDIENTS SEPT 03.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)

IMK 204E - FOOD PRODUCT DEVELOPMENT APRIL-MEI 06.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)

IMK 103E - INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY OCT 04 - BI.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)

IMG 103 - KIMIA MAKANAN MAC 05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

IMK 307 - KESELAMATAN MAKANAN MAC 05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

IMG 305 - PEMBUNGKUSAN MAKANAN NOV.05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

IMG 204 - ANALISIS PERALATAN MAKANAN MEI 05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

IMG 203 - ANALISIS KIMIA MAKANAN MEI 05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

IMG 204 - ANALISIS PERALATAN MAKANAN NOV.05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

IMG 204 - ANALISIS PERALATAN MAKANAN MEI 05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

IMK 208 - PENGAWETAN DAN PEMPROSESAN MAKANAN I MAC 05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

IMK 302 - TEKNOLOGI PRODUK PRIMER TEMPATAN TERPILIH NOV.05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

Better for us to be food sufficient
by: Abd Razak, Dzulkifli
Published: (2008)

The antecedent factor of tourists' intention to consume traditional food
by: Komariah, Kokom, et al.
Published: (2020)

KIE 356E - FOOD AND PALM OIL CHEMISTRY FEB-MARCH 03.
by: PPSK, Pusat Pengajian Sains Kimia
Published: (2003)

Chitosan-zinc oxide composite for active food packaging Applications
by: Abdul Razak, S.R., et al.
Published: (2018)

Snack food packaging features and consumer repeat purchase intent
by: Ng, Kim-Soon, et al.
Published: (2018)

Methane Production from the Digestion of Thermally Treated Food Waste at 80°C
by: Fadzil, Farizah, et al.
Published: (2020)

IMK 103E – PENGENALAN SAINS & TEKNOLOGI MAKANAN SEPT 03.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)

IMK 103E - PENGENALAN SAINS DAN TEKNOLOGI MAKANAN SEPT-OKT 03.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)

Analysis on sound absorber panel made of oil palm Mesocarp Fibre using Delany-Bazley and Johnson-Champoux-Allard models
by: Abdul Latif, Hanif, et al.
Published: (2020)

Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb].
by: Foo, Wan Teck
Published: (2007)

Physico-Chemical Properties Of Starch In Sago Palm (Metroxylon Sagu) At Different Growth Stages [TP416.S3 T559 2004 f rb] [Microfiche 7985].
by: Tie, Adrina Pei Lang
Published: (2004)

IMK 208 - PENGAWETAN DAN PEMPROSESAN MAKANAN I APRIL-MEI 06.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)

IMG 208 - BIOTEKNOLOGI MAKANAN APRIL-MEI 06.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)

IMK 209 - SIFAT-SIFAT FIZIKAL MAKANAN JUN 08.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2008)

IMK 307 - KESELAMATAN MAKANAN APRIL 08.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2008)

Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb].
by: Hong, Lee Fen
Published: (2007)

The Effects Of Heat-Moisture Treatment On The Physicochemical Properties Of Sago (Metroxylon Sagu) Starch [TP416.S3 P743 2006 f rb].
by: Poe, Yi Shin
Published: (2006)

IMG 312-3 - TEKNOLOGI FERMENTASI APRIL 1994.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1994)

IMG 312-3 - TEKNOLOGI FERMENTASI APRIL 1995.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1995)

IMG 414-3 - PRINSIP PENGAWETAN MAKANAN II SEPT-OKT 1997.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1997)

IMG 301-4 - PEMPROSESAN MAKANAN I SEPT 01.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2001)

IMG 301-4 - PEMPROSESAN MAKANAN I SEPT 1999.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1999)

IMG 303-3 - PENILAIAN DAN KAWALAN MUTU MAKANAN SEPT 01.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2001)

IMG 303-3 - PENILAIAN DAN KAWALAN MUTU MAKANAN SEPT 1999.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1999)

IMG 305 - PEMBUNGKUSAN MAKANAN SEPT-OKT 03.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)