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|a LP 2 FASM 2 2012
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|a Chin, Ai Chin
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|a Effects of pretreatments on lipid oxidation stability of honeydew (Cucumis melo) seed oil
|c Chin Ai Chin.
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|a Terengganu:
|b Universiti Malaysia Terengganu,
|c 2012.
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300 |
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|a xii, 101 p.:
|b ill.;
|c 30 cm..
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|a Research Report FASM (Degree of Bachelor of Food Science - Food Service and Nutrition) 2012
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|a The purpose of the present study was to explore the influence of different heat pretreatments on the chemical composition of honeydew seed oil and to extend our knowledge concerning on its oxidative stability
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|a Laporan Projek FASM 2012
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|a 1100090137
|b Book
|c LAPORAN PROJEK
|e BILIK ARKIB
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