TY  - BOOK
ED  - Institut Piawaian dan Penyelidikan Perindustrian Malaysia
TI  - Frozen, raw and cooked shrimps or prawns (first revision)
T2  - Malaysian standard
PY  - 1984///
CY  - Shah Alam, Selangor
PB  - Standards and Industrial Research Institute of Malaysia
KW  - Shrimps
KW  - Standards
KW  - Frozen shrimp
KW  - Malaysia
KW  - Cooking (Shrimp)
ER  -