Nutritional improvement of coconut residue via fermentation process using effective microorganisms (em)
A study was conducted to determine the nutritional value of coconut residue produced via fermentation process by using effective microorganisms activated solution (EMAS)
| Main Author: | |
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| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2009.
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KOLEKSI KHAS
| Call Number: |
LP 7 FASM 1 2009 |
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| Accession | Item Category | Format | Status | Notes |
|---|
| 1100076160 | LAPORAN PROJEK | Book | AVAILABLE |