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20200723093000.0 |
| 008 |
180404s2017 my |
| 040 |
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|a UniSZA
|e rda
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| 050 |
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|a FBIM0009 2017
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| 090 |
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|a FBIM0009 2017
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| 100 |
1 |
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|a Mohd Nizamuddin Abdullah ,
|e author
|
| 245 |
1 |
4 |
|a Physical characteristics and sensory acceptability of cooked casingless chicken sausage containing three different emulsifiers
|c byMohd Nizamuddin Abdullah
|
| 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.
|
| 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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| 502 |
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|a Project Report (Bachelor of Food Technology) - Universiti Sultan Zainal Abidin, 2017
|
| 504 |
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|a Includes bibliographical references (leaves 33-37)
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| 505 |
0 |
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|a 1. Introduction -- 2. Literature review -- 3. Materials and Methods -- 4. Result and Discussion -- 5. Conclusion & Recommendation
|
| 610 |
2 |
0 |
|a Universiti Sultan Zainal Abidin
|x Project report
|
| 650 |
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0 |
|a Cookery (Chicken)
|
| 710 |
2 |
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|a Universiti Sultan Zainal Abidin .
|b Fakulti Biosumber & Industri Makanan
|
| 999 |
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|a 1000173421
|b Book
|c Close Access
|e Tembila Campus
|