Flavour volatile constituents and the roasting of selected spices
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1998
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my.utm.444262015-02-25T01:21:51Z http://eprints.utm.my/id/eprint/44426/ Flavour volatile constituents and the roasting of selected spices Ahmed, Amal Gasim TP Chemical technology 1998 Thesis NonPeerReviewed Ahmed, Amal Gasim (1998) Flavour volatile constituents and the roasting of selected spices. Masters thesis, Universiti Teknologi Malaysia, Faculty of Science. |
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Universiti Teknologi Malaysia |
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| topic |
TP Chemical technology |
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TP Chemical technology Ahmed, Amal Gasim Flavour volatile constituents and the roasting of selected spices |
| format |
Thesis |
| author |
Ahmed, Amal Gasim |
| author_facet |
Ahmed, Amal Gasim |
| author_sort |
Ahmed, Amal Gasim |
| title |
Flavour volatile constituents and the roasting of selected spices |
| title_short |
Flavour volatile constituents and the roasting of selected spices |
| title_full |
Flavour volatile constituents and the roasting of selected spices |
| title_fullStr |
Flavour volatile constituents and the roasting of selected spices |
| title_full_unstemmed |
Flavour volatile constituents and the roasting of selected spices |
| title_sort |
flavour volatile constituents and the roasting of selected spices |
| publishDate |
1998 |
| url |
http://eprints.utm.my/id/eprint/44426/ |
| _version_ |
1643651455491506176 |
| score |
13.188404 |