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http://umt-ir.umt.edu.my:8080/handle/123456789/7938Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Heng, Sheng Ching | - |
| dc.date.accessioned | 2018-01-02T03:46:13Z | - |
| dc.date.available | 2018-01-02T03:46:13Z | - |
| dc.date.issued | 2006 | - |
| dc.identifier.uri | http://hdl.handle.net/123456789/7938 | - |
| dc.description.abstract | Tilapia was used to produce the lightly fermented fish (Pekasam) in order to investigate the effects of lemongrass, torch ginger and galangal on nutritional composition and freshness (protein and fat) changes. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Terengganu: Kolej Universiti Sains dan Teknologi Malaysia | en_US |
| dc.subject | LP 11 FASM 3 2006 | en_US |
| dc.subject | Heng, Sheng Ching | en_US |
| dc.title | Effects of lemongrass, torch ginger and galangal on nutritional composition and freshness (lipid and protein changes) in lightly fermented tilapia | en_US |
| dc.type | Working Paper | en_US |
| Appears in Collections: | Fakulti Agroteknologi dan Sains Makanan | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| LP 11 FASM 3 2006 Abstract.pdf | 437.78 kB | Adobe PDF | View/Open | |
| LP 11 FASM 3 2006 Full Text.pdf Restricted Access | 3.97 MB | Adobe PDF | View/Open Request a copy |
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