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0000094261 |
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20200723.0 |
| 008 |
180405s2017 my |
| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
0 |
|a FBIM0026 2017
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| 090 |
0 |
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|a FBIM0026 2017
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| 100 |
1 |
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|a Nur Afifa Hashim ,
|e author
|
| 245 |
1 |
4 |
|a Thermal and physical characteristics of milk chocolate with different sweetener blends
|c byNur Afifa Hashim
|
| 264 |
|
0 |
|c 2017
|
| 300 |
|
|
|a x, 51 leaves :
|b illustrations ;
|c 30cm.
|e 1 CD-ROM (12 cm)
|
| 336 |
|
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|a text
|2 rdacontent
|
| 337 |
|
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|a unmediated
|2 rdamedia
|
| 338 |
|
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|a volume
|2 rdacarrier
|
| 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 37-48)
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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 |
|
0 |
|a Chocolate
|
| 650 |
|
0 |
|a Natural sweeteners
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| 710 |
2 |
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|a Universiti Sultan Zainal Abidin .
|b Fakulti Biosumber dan Industri Makanan
|
| 999 |
|
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|a 1000173449
|b Book
|c Close Access
|e Tembila Campus
|
| 999 |
|
|
|a 1000173450
|b CD-ROM
|c Close Access
|e Tembila Campus
|