The effects of fermentation time on soluble protein and amino acids during soya sauce manufacturing / Zanariah Jiman
Series: Report (Food Technology Division) ; no.297 | Laporan (Bahagian Teknologi Makanan) ; no.297Publisher: Kuala Lumpur : Institut Penyelidikan dan Kemajuan Pertanian Malaysia (MARDI), [1986]Description: 18 leaves : illustrations ; 26 cmContent type:- text
- unmediated
- volume
| Item type | Current library | Home library | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
| DOKUMEN | PERPUSTAKAAN TUN SERI LANANG | PERPUSTAKAAN TUN SERI LANANG DOKUMEN-P. TUN SERI LANANG (ARAS 5) | MK10 MARDI 3 F663 1986 (Browse shelf(Opens below)) | bil.297 | 1 | Available | 00001241825 |
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