Effects of processing on nutritional values of food / by Zanariah Jiman
Series: Report (Agricultural product utilisation) ; no.170Publisher: Serdang, Selangor : Malaysian Agricultural Research and Development Institute, 1978Description: 34 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 U855 1978 (Browse shelf(Opens below)) | bil.170 | 1 | Available | 00001241816 |
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| MK10 MARDI 3 U855 1978 Extraction and utilization of bromelain as a meat tenderizer / | MK10 MARDI 3 U855 1978 Determination of Malathion residue on and in Sawi (Brassica Juncea C.) under Malaysian climatic conditions / | MK10 MARDI 3 U855 1978 Reduction of the microbial load on heat surfaces / | MK10 MARDI 3 U855 1978 Effects of processing on nutritional values of food / | MK10 MARDI 3 U855 1978 Preliminary study on the utilisation of nangka seeds as snack foods / | MK10 MARDI 3 U855 1978 The processing of tomatoes / | MK10 MARDI 3 U855 1978 Analysis of groundnuts from locally grown varieties for oil content and physico-chemical characteristics of extracted oil / |
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