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Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/7934
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dc.contributor.authorLim, Chee Chien-
dc.date.accessioned2018-01-02T03:45:52Z-
dc.date.available2018-01-02T03:45:52Z-
dc.date.issued2006-
dc.identifier.urihttp://hdl.handle.net/123456789/7934-
dc.description.abstractFive types of common vegetables in Malaysia were selected, namely carrot, sweetcorn, garlic, shallot, and chilly.en_US
dc.language.isoenen_US
dc.publisherTerengganu: Kolej Universiti Sains dan Teknologi Malaysiaen_US
dc.subjectLP 15 FASM 3 2006en_US
dc.subjectLim, Chee Chienen_US
dc.titleAntioxidative activity and nutritional composition of selected vegetables that undergone different preservation methodsen_US
dc.typeWorking Paperen_US
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