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180404s2017 my |
| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
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|a FBIM0009 2017
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| 090 |
0 |
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|a FBIM0009 2017
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| 100 |
1 |
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|a Mohd Nizamuddin Abdullah
|e author
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| 245 |
1 |
4 |
|a Physical characteristics and sensory acceptability of cooked casingless chicken sausage containing three different emulsifiers
|c byMohd Nizamuddin Abdullah
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| 264 |
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0 |
|c 2017
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| 300 |
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|a x, 43 leaves
|b illustrations
|c 30cm
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 610 |
2 |
0 |
|a Universiti Sultan Zainal Abidin
|x Project report
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| 650 |
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0 |
|a Cookery (Chicken)
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| 710 |
2 |
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|a Universiti Sultan Zainal Abidin
|b Fakulti Biosumber & Industri Makanan
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| 999 |
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|a 1000173421
|b Book
|c Close Access
|e Tembila Campus
|