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| LEADER |
00909cam a2200169 7i4500 |
| 001 |
0000144143 |
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20130701090000.0 |
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0000009251 |
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|a LP 4 FASM 1 2012
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| 100 |
0 |
# |
|a Bernard Lai Kok Kit
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| 245 |
1 |
0 |
|a Effect of anti-browning treatments on physicochemical characteristics and sensory acceptance of green roselle pickle (Hibiscus sabdariffa L. var. UKMR-3)
|c Bernard Lai Kok Kit.
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| 260 |
# |
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|a Terengganu:
|b Universiti Malaysia Terengganu,
|c 2012.
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| 300 |
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|a xiii, 146 p.:
|b ill.;
|c 30 cm..
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| 502 |
# |
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|a Research Report FASM (Degree of Bachelor of Food Science - Food Technology) 2012
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| 520 |
3 |
# |
|a The inhibition of enzymatic browning catalyzed by polyphenol oxidase (PPO) is still an important challenge in food processing as shown in the case of green roselle, where its utilization as raw materials...
|
| 602 |
# |
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|a Laporan Projek FASM 2012
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| 999 |
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|a 1100090193
|b Book
|c LAPORAN PROJEK
|e BILIK ARKIB
|