Antioxidative activity and nutritional composition of selected vegetables that undergone different preservation methods
The objectives of this study were to determine antioxidative activity and nutritional composition of these samples before and after undergoing different preservation methods, including feezing and pickling
| Main Author: | |
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| Published: |
Terengganu:
Kolej Universiti Sains dan Teknologi Malaysia,
2006.
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BILIK ARKIB
| Call Number: |
LP 15 FASM 3 2006 |
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| Accession | Item Category | Format | Status | Notes |
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| 1100089966 | LAPORAN PROJEK | Book | AVAILABLE |