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IMK 210/3 - PENGAWETAN DAN PEMPROSESAN MAKANAN II FEB 04.

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Bibliographic Details
Main Author: PPTI, Pusat Pengajian Teknologi Industri
Format: Teaching Resource
Language:English
Published: 2004
Subjects:
TP368-456 Food processing and manufacture
Online Access:http://eprints.usm.my/4684/1/Document-6909_Version-7482_application-pdf_0.pdf
http://eprints.usm.my/4684/
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id my.usm.eprints.4684
record_format eprints
spelling my.usm.eprints.4684 http://eprints.usm.my/4684/ IMK 210/3 - PENGAWETAN DAN PEMPROSESAN MAKANAN II FEB 04. PPTI, Pusat Pengajian Teknologi Industri TP368-456 Food processing and manufacture 2004-02 Teaching Resource NonPeerReviewed application/pdf en http://eprints.usm.my/4684/1/Document-6909_Version-7482_application-pdf_0.pdf PPTI, Pusat Pengajian Teknologi Industri (2004) IMK 210/3 - PENGAWETAN DAN PEMPROSESAN MAKANAN II FEB 04. [Teaching Resource]
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic TP368-456 Food processing and manufacture
spellingShingle TP368-456 Food processing and manufacture
PPTI, Pusat Pengajian Teknologi Industri
IMK 210/3 - PENGAWETAN DAN PEMPROSESAN MAKANAN II FEB 04.
format Teaching Resource
author PPTI, Pusat Pengajian Teknologi Industri
author_facet PPTI, Pusat Pengajian Teknologi Industri
author_sort PPTI, Pusat Pengajian Teknologi Industri
title IMK 210/3 - PENGAWETAN DAN PEMPROSESAN MAKANAN II FEB 04.
title_short IMK 210/3 - PENGAWETAN DAN PEMPROSESAN MAKANAN II FEB 04.
title_full IMK 210/3 - PENGAWETAN DAN PEMPROSESAN MAKANAN II FEB 04.
title_fullStr IMK 210/3 - PENGAWETAN DAN PEMPROSESAN MAKANAN II FEB 04.
title_full_unstemmed IMK 210/3 - PENGAWETAN DAN PEMPROSESAN MAKANAN II FEB 04.
title_sort imk 210/3 - pengawetan dan pemprosesan makanan ii feb 04.
publishDate 2004
url http://eprints.usm.my/4684/1/Document-6909_Version-7482_application-pdf_0.pdf
http://eprints.usm.my/4684/
_version_ 1643699966484414464
score 13.2014675

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