000			01230nam a2200313 a 4500
005			20250930122704.0
008			070417s2006 my a m 000 0 may
039		9	_a200708231817 _bbedah _c200708071447 _druzita _y04-17-2007 _zzulkifli
090			_aTX750.5.C45C496 2006 tesis
090			_aTX750.5.C45 _bC496 2006
100	1		_aCh'ng, Soo Ee
245	1	0	_aKomposisi pemakanan dan penilaian sensori sup ayam tua dengan tambahan daun kari / _cCh'ng Soo Ee
260			_aBangi : _bFakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia, _c2006
300			_axiii, 167 p. : _bill. ; _c30 cm.
502			_aTesis (Sarjana Sains) - Universiti Kebangsaan Malaysia, 2006
504			_aRujukan : p. [112] - 121
610	2	0	_aUniversiti Kebangsaan Malaysia _xDissertations _962865
650		0	_aDissertations, Academic _zMalaysia _962866
650		0	_aCookery (Chicken) _xSensory evaluation
650		0	_aFood _xComposition
650		0	_aFood industry and trade
907			_a.b13904863 _b2021-05-28 _c2019-11-12
942			_c3 _n0 _kTX750.5.C45C496 2006 tesis
914			_avtls003346398
990			_arz
991			_aFakulti Sains Dan Teknologi
998			_at _b2007-04-04 _cm _dx _fmay _gmy _y0 _z.b13904863
999			_c387443 _d387443