Process improvement on rojak kateh effect of buffer solution on pH changes during boiling of beef tendon

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Process improvement on rojak kateh effect of buffer solution on pH changes during boiling of beef tendon

Bibliographic Details
Main Author:	Nurul Afiqah Che Suza (Author)
Corporate Author:	Universiti Sultan Zainal Abidin Fakulti Teknologi Makanan
Format:	Book
Language:	English
Published:	2012
Subjects:	Universiti Sultan Zainal Abidin > Project report Buffer solutions Connective tissues

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