1. UMT Institutional Repository
  2. Project Report
  3. Fakulti Agroteknologi dan Sains Makanan
Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/7936
Full metadata record
DC FieldValueLanguage
dc.contributor.authorKhuaw, Yu Ling-
dc.date.accessioned2018-01-02T03:46:01Z-
dc.date.available2018-01-02T03:46:01Z-
dc.date.issued2006-
dc.identifier.urihttp://hdl.handle.net/123456789/7936-
dc.description.abstractThere were four formulations was carry out for this study which the different among the formulations are different amount of squid content.en_US
dc.language.isoenen_US
dc.publisherTerengganu: Kolej Universiti Sains dan Teknologi Malaysiaen_US
dc.subjectLP 13 FASM 3 2006en_US
dc.subjectKhuaw, Yu Lingen_US
dc.titleDevelopment of squid burgeren_US
dc.typeWorking Paperen_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

Files in This Item:
File Description SizeFormat 
LP 13 FASM 3 2006 Abstract.pdf493.34 kBAdobe PDFView/Open
LP 13 FASM 3 2006 Full Text.pdf
  Restricted Access		2.8 MBAdobe PDFView/Open Request a copy
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.