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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000020168 |
| 005 |
20051021.0 |
| 008 |
051018s2005 |
| 090 |
0 |
0 |
|a D584.9
|b AID
|
| 100 |
1 |
0 |
|a AIDA Firdaus binti Muhammad Nurul Azmi
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| 245 |
1 |
0 |
|a Effects of process time on the textural and sensory characteristics of edible bamboo shoots
|c Aida Firdaus binti Muhammad Nurul Azmi
|
| 260 |
0 |
0 |
|a Shah Alam :
|b Universiti Teknologi Mara ,
|c 2005
|
| 300 |
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|a xiv,99p. :
|b ill. ;
|c 29cm.
|
| 500 |
0 |
0 |
|a Thesis (Bachelor of Science (Hons) Food Quality Management)-Universiti Teknologi Mara,2005
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| 650 |
0 |
0 |
|a Bamboo shoots
|x Cookery
|
| 650 |
0 |
0 |
|a Bamboo
|x Bamboo shoots
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| 650 |
0 |
0 |
|a Universiti Teknologi Mara
|x Dissertations
|
| 999 |
|
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|a D000006185
|b THESIS AND DISSERTATIONS
|c REFERENCE
|e Default branch
|