| 000 | 01271nam a2200337 a 4500 | ||
|---|---|---|---|
| 005 | 20250930130556.0 | ||
| 008 | 100409s2009 my d m 000 0 eng | ||
| 039 | 9 |
_a201008231003 _bzabidah _c201008181023 _dfati _y04-09-2010 _zzulkifli |
|
| 040 | _aUKM | ||
| 090 | _aQR151.A24 2009 tesis | ||
| 090 |
_aQR151 _b.A24 2009 |
||
| 100 | 1 | _aAbolhassani, Yalda | |
| 245 | 1 | 0 |
_aAssessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste / _cYalda Abolhassani |
| 260 | _c2009 | ||
| 300 |
_axii, 105 p. : _bcharts. ; _c30 cm. |
||
| 502 | _aThesis (Master of Science) - Universiti Kebangsaan Malaysia, 2009 | ||
| 504 | _aReferences : p. [71]-81 | ||
| 610 | 2 | 0 |
_aUniversiti Kebangsaan Malaysia _xDissertations _962865 |
| 650 | 0 | _aFermented foods | |
| 650 | 0 |
_aCurry powder _xPreservation |
|
| 650 | 0 |
_aCurry powder _xSensory evaluation |
|
| 650 | 0 | _aLactic acid bacteria | |
| 650 | 0 |
_aDissertations, Academic _zMalaysia _962866 |
|
| 907 |
_a.b14693410 _b2021-05-28 _c2019-11-12 |
||
| 942 |
_c3 _n0 _kQR151.A24 2009 tesis |
||
| 914 | _avtls003430016 | ||
| 990 | _afka/za | ||
| 991 | _aFakulti Sains dan Teknologi | ||
| 998 |
_at _b2010-09-04 _cm _dx _feng _gmy _y0 _z.b14693410 |
||
| 999 |
_c460962 _d460962 |
||