Physico-chemical and sensory characteristics of mixed papaya and pineapple sauces

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Full metadata record

DC Field	Value	Language
dc.contributor.author	Wong, Wei Hsin	-
dc.date.accessioned	2017-12-22T09:41:07Z	-
dc.date.available	2017-12-22T09:41:07Z	-
dc.date.issued	2006	-
dc.identifier.uri	http://hdl.handle.net/123456789/7810	-
dc.description.abstract	A new range of sauces were produced towards of two tropical fruits, namely papaya (Carica papaya) and pineapple (Ananas comosus) in sauces formulation.	en_US
dc.language.iso	en	en_US
dc.publisher	Terengganu: Kolej Universiti Sains dan Teknologi Malaysia	en_US
dc.subject	LP 43 FASM 3 2006	en_US
dc.subject	Wong, Wei Hsin	en_US
dc.title	Physico-chemical and sensory characteristics of mixed papaya and pineapple sauces	en_US
dc.type	Working Paper	en_US
Appears in Collections:	Fakulti Agroteknologi dan Sains Makanan

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