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Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/17520
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dc.contributor.authorVideo Education Australasia-
dc.date.accessioned2022-11-23T02:58:56Z-
dc.date.available2022-11-23T02:58:56Z-
dc.date.issued1999-
dc.identifier.urihttp://umt-ir.umt.edu.my:8080/handle/123456789/17520-
dc.publisherBendigo, Vic.: Video Education Australasiaen_US
dc.subjectFood -- > Analysisen_US
dc.subjectFood -- > Compositionen_US
dc.titleCharacteristics and properties of fooden_US
dc.title.alternativeenzymes, pectin and pigments.en_US
dc.typeVideoen_US
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Characteristics and properties of food part 1 TX 531 .C4 1999.mp4
  Restricted Access		237.06 MBUnknownView/Open Request a copy
Characteristics and properties of food part.2 TX 531 .C4 1999.mp4
  Restricted Access		237.37 MBUnknownView/Open Request a copy
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