Development of squid burger
Objectives of the study are to study the development of squid burger, to determine the differences formulation of squid burger and to determine the physicochemical analysis and the sensory attributes of the squid burger using differences formulatio
| Main Author: | |
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| Published: |
Terengganu:
Kolej Universiti Sains dan Teknologi Malaysia,
2006.
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BILIK ARKIB
| Call Number: |
LP 13 FASM 3 2006 |
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| Accession | Item Category | Format | Status | Notes |
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| 1100089964 | LAPORAN PROJEK | Book | AVAILABLE |