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| LEADER |
00825cam a2200169 7i4500 |
| 001 |
0000144109 |
| 005 |
20130624090000.0 |
| 002 |
0000009217 |
| 090 |
0 |
0 |
|a LP 20 FASM 2 2008
|
| 100 |
0 |
# |
|a Norhazwani Abd. Razak
|
| 245 |
1 |
0 |
|a Development of budu powder using different methods of drying
|c Norhazwani Abd. Razak.
|
| 260 |
# |
# |
|a Terengganu:
|b Universiti Malaysia Terengganu,
|c 2008.
|
| 300 |
|
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|a xi, 81 p.:
|b ill.;
|c 30 cm..
|
| 502 |
# |
# |
|a Research Report FASM (Degree of Bachelor of Food Science - Food Service and Nutrition) 2008
|
| 520 |
3 |
# |
|a This study was conducted to develop Budu powder which produced by different methods of drying. The objective of this study was to determine the best drying method that can be used to produce Budu powder
|
| 602 |
# |
# |
|a Laporan Projek FASM 2008
|
| 999 |
|
|
|a 1100090104
|b Book
|c LAPORAN PROJEK
|e BILIK ARKIB
|