Adaptation of ethnic cuisine attributes, preparation and formation of common acceptable cuisine / Mohd Zulhilmi Suhaimi

• Main Author: Suhaimi, Mohd Zulhilmi
• Format: Thesis
• Language: English
• Published: 2013
• Subjects: Food industry and trade. Halal food industry. Certification
• Online Access: https://ir.uitm.edu.my/id/eprint/16345/1/TM_MOHD%20ZULHILMI%20SUHAIMI%20HM%2013_5.pdf; https://ir.uitm.edu.my/id/eprint/16345/

The concept of common acceptable cuisine usually discussed in the multi cultural/ethnic nation as it represents the process of sharing acceptable cuisine among the ethnic groups. The common acceptable cuisine also consider as a precursor that takes place in the process of constructing the national f...