|
|
|
|
| LEADER |
00758cam a2200169 7i4500 |
| 001 |
0000144051 |
| 005 |
20130619090000.0 |
| 002 |
0000009159 |
| 090 |
0 |
0 |
|a LP 51 FASM 3 2007
|
| 100 |
0 |
# |
|a Nuraiyu Rastam
|
| 245 |
1 |
4 |
|a The effect of cooking methods on total phenolic and antioxidant activity of selected 'ulam'
|c Nuraiyu Rastam.
|
| 260 |
# |
# |
|a Terengganu:
|b Universiti Malaysia Terengganu,
|c 2007.
|
| 300 |
|
|
|a xi, 61 p.:
|b ill.;
|c 30 cm..
|
| 502 |
# |
# |
|a Research Report FASM (Degree of Bachelor of Food Science - Food Service and Nutrition) 2007
|
| 520 |
3 |
# |
|a This study was conducted to determine the total phenolic content and antioxidant activity of selected green vegetables
|
| 602 |
# |
# |
|a Laporan Projek FASM 2007
|
| 999 |
|
|
|a 1100090046
|b Book
|c LAPORAN PROJEK
|e BILIK ARKIB
|