| 000 | 01238nam a2200337 i 4500 | ||
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| 005 | 20250930143131.0 | ||
| 008 | 191009s1983 my 000 0 may d | ||
| 020 | _cHadiah | ||
| 039 | 9 |
_a201910090945 _bzaiful _y10-09-2019 _zzaiful |
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| 040 |
_aUKM _erda |
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| 090 |
_aMK10 MARDI 3 _bF663 1986 |
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| 100 | 0 | _aZanariah Jiman | |
| 245 | 1 | 4 |
_aThe effects of fermentation time on soluble protein and amino acids during soya sauce manufacturing / _cZanariah Jiman |
| 264 | 1 |
_aKuala Lumpur : _bInstitut Penyelidikan dan Kemajuan Pertanian Malaysia (MARDI), _c[1986] |
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| 300 |
_a18 leaves : _billustrations ; _c26 cm. |
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| 336 |
_atext _2rdacontent |
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| 337 |
_aunmediated _2rdamedia |
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| 338 |
_avolume _2rdacarrier |
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| 490 | 1 |
_aReport ; _vno.297 |
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| 490 | 1 |
_aLaporan ; _vno.297 |
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| 710 | 2 |
_aInstitut Penyelidikan dan Kemajuan Pertanian Malaysia _938175 |
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| 830 | 0 |
_aReport (Food Technology Division) ; _vno.297 |
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| 830 | 0 |
_aLaporan (Bahagian Teknologi Makanan) ; _vno.297 |
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| 907 |
_a.b16767160 _b2019-11-12 _c2019-11-12 |
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| 942 |
_c4 _n0 _kMK10 MARDI 3 F663 1986 |
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| 914 | _avtls003652391 | ||
| 990 | _azear | ||
| 991 | _aKoleksi Dokumen | ||
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_at _b2019-09-10 _cm _da _fmay _gmy _y0 _z.b16767160 |
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_c644549 _d644549 |
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