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Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/23396
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dc.contributor.authorKHOO SHING CHING-
dc.contributor.authorQP 144.F85 K46 2025-
dc.date.accessioned2026-01-17T13:49:06Z-
dc.date.available2026-01-17T13:49:06Z-
dc.date.issued2025-04-
dc.identifier.otherQP 144.F85 K46 2025-
dc.identifier.urihttp://umt-ir.umt.edu.my:8080/handle/123456789/23396-
dc.language.isoenen_US
dc.publisherUNIVERSITI MALAYSIA TERENGGANUen_US
dc.subjectPENCIRIAN KUBIS FERMENTASI PROBIOTIKen_US
dc.subjectDISBIOSIS USUSen_US
dc.subjectRACUN PEROSAKen_US
dc.subjectFISIOKIMIAen_US
dc.subjectPROBIOTIC FERMENTED CABBAGEen_US
dc.subjectPHYSIOCHEMICALen_US
dc.titleCHARACTERISATION OF PROBIOTIC FERMENTED CABBAGE AND ITS POTENTIAL IN AMELIORATING THE PESTICIDE-INDUCED GUT DYSBIOSIS AND PHYSIOCHEMICAL ALTERATIONSen_US
dc.title.alternativePENCIRIAN KUBIS FERMENTASI PROBIOTIK DAN POTENSI DALAM MENGURANGKAN DISBIOSIS USUS DAN PERUBAHAN FISIOKIMIA YANG DISEBABKAN OLEH RACUN PEROSAKen_US
dc.typeThesisen_US
Appears in Collections:Fakulti Pengajian Maritim dan Sains Marin

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