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180405s2017 my |
| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
0 |
|a FBIM0020 2017
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| 090 |
0 |
0 |
|a FBIM0020 2017
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| 100 |
1 |
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|a Nor Hazwani Zulkarnain
|e author
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| 245 |
1 |
4 |
|a Comparison of the physico-chemical properties and freeze-thaw stbability of casingless beef sausage containing different emulsifier
|c byNor Hazwani Zulkarnain
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| 264 |
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0 |
|c 2017
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| 300 |
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|a ix,42 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 Meat-Preservation
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| 650 |
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0 |
|a Sausages
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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 1000173442
|b Book
|c Close Access
|e Tembila Campus
|