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Kesan penggunaan bahan sampingan ayam dan lelemak sawit ke atas kualiti bologna ayam /

Wolyna Pindi

Kesan penggunaan bahan sampingan ayam dan lelemak sawit ke atas kualiti bologna ayam / Wolyna binti Pindi - Bangi : Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia, 1999 - xiv, 122 p. : ill ; 30 cm

Tesis (Sarjana Sains) - Universiti Kebangsaan Malaysia, 1999

Rujukan: p. 89-101

Subjects--Corporate Names:
Universiti Kebangsaan Malaysia--Dissertations

Subjects--Topical Terms:
Dissertations, Academic--Malaysia
Sausages
Meat industry and trade

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Kesan penggunaan bahan sampingan ayam dan lelemak sawit ke atas kualiti bologna ayam /

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