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| LEADER |
00794cam a2200169 7i4500 |
| 001 |
0000143999 |
| 005 |
20130617090000.0 |
| 002 |
0000009107 |
| 090 |
0 |
0 |
|a LP 43 FASM 3 2006
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| 100 |
0 |
# |
|a Wong, Wei Hsin
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| 245 |
1 |
0 |
|a Physico-chemical and sensory characteristics of mixed papaya and pineapple sauces
|c Wong Wei Hsin.
|
| 260 |
# |
# |
|a Terengganu:
|b Kolej Universiti Sains dan Teknologi Malaysia,
|c 2006.
|
| 300 |
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|a xi, 76 p.:
|b ill.;
|c 30 cm..
|
| 502 |
# |
# |
|a Research Report FASM (Degree of Bachelor of Food Science - Food Service and Nutrition) 2006
|
| 520 |
3 |
# |
|a A new range of sauces were produced towards of two tropical fruits, namely papaya (Carica papaya) and pineapple (Ananas comosus) in sauces formulation
|
| 602 |
# |
# |
|a Laporan Projek FASM 2006
|
| 999 |
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|a 1100089994
|b Book
|c LAPORAN PROJEK
|e BILIK ARKIB
|