TY  - BOOK
ED  - Institut Piawaian dan Penyelidikan Perindustrian Malaysia
TI  - Specification for chilli sauce
T2  - Malaysian Standard
PY  - 1978///
CY  - Shah Alam
PB  - Standards and Industrial Research Institute of Malaysia
KW  - Sauces
KW  - Specifications
KW  - Malaysia
KW  - Standardization
ER  -