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Issue Date	Title	Author(s)
2008	Microbiological quality in 'sambal belacan' of selected local food premises	Fitri Nurdiana Mahmud
2008	Decelopment of black soybeans [Glycine max (L.) Merrill] nugget	Gan Chuey Yau
2008	Faktor-faktor dalam pemilihan premis perkhidmatan makanan di Kelantan oleh pelancong tempatan	Hafizati Mohd Din
2008	Effects of pumpkin and milk incorporation on physicochemical and sensory characteristics of kuih bingka	Ho Yuen Ching
2008	Effects of sublethl temperature stresses on the culturability and morphology of Salmonella	Intan Juliana Samion
2008	Effects of sublethal temperature stresses on the culturability and morphology of Escherichia colia	Jasmin Mohamad
2008	Local foods offered by selected homestays, food safety practices and nutrition knowledge of homestays' food handlers in Negeri Sembilan and Terengganu	Low Yin Peng
2008	Practice and factors affecting the selection of halal processed food among UMT's employees	Maslia Naim
2008	Optimization of enzymatic hydrolysis of protein from catfish waste using response surface methodology	Mohd Hafifi Abd Kadir
2008	Development of miding (stenochlaena palustris) crackers	Nazimah Kamalluddin
2008	Perception and factors influencing the choice of halal eating premises among University Malaysia Terengganu students	Noor Aliah Abdullah
2008	Persepsi pelanggan terhadap kualiti perkhidmatan kantin sekolah menengah di daerah Kuala Terengganu	Nor Azlina Alias
2008	Development of energy bar incorporation timun betik (cucumis melo) hard jelly and dried mango (mangifera indica)	Norasiah Tajuddin
2008	Effect of cold holding on the glycemic responses of steamed pumpkin (Cucurbita maxima) in healthy adults	Noraini Mohd Fauzi
2008	Development of budu powder using different methods of drying	Norhazwani Abd. Razak
2008	Development of laksam's gravy powder	Nor Hamidah Ishak
2008	Awareness and acceptance of Terengganu traditional snacks among UMT employees	Nor Hidayah Hamzah
2008	Determination of glycemic responses of pumpkin (Cucurbita maxima) cake in healthy adults	Nor Izatul Shima Ramli
2008	Physicochemical characteristics of anchovy sauce (budu) produced in Kelantan and Terengganu	Nor Suhaida Che Ali
2008	Development of yong tau foo powder sauces	Nuraqilah Asrar