The evaluation of processed and fresh pineapple on its nutritional value /

Thesis (Sarjana Sains (Bioteknologi)) - Universiti Teknologi Malaysia, 2013

Bibliographic Details
Main Authors: Layla Qasim Ismael, 1982-, Razauden Mohamed Zulkifli, supervisor, Fakulti Biosains dan Kejuruteraan Perubatan
Format:
Language:eng
Published: 2013
Subjects:
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author Layla Qasim Ismael, 1982-
Razauden Mohamed Zulkifli, supervisor
Fakulti Biosains dan Kejuruteraan Perubatan
author_facet Layla Qasim Ismael, 1982-
Razauden Mohamed Zulkifli, supervisor
Fakulti Biosains dan Kejuruteraan Perubatan
author_sort Layla Qasim Ismael, 1982-
collection OCEAN
description Thesis (Sarjana Sains (Bioteknologi)) - Universiti Teknologi Malaysia, 2013
first_indexed 2024-03-05T13:16:27Z
format
id KOHA-OAI-TEST:495479
institution Universiti Teknologi Malaysia - OCEAN
language eng
last_indexed 2024-03-05T13:16:27Z
publishDate 2013
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spelling KOHA-OAI-TEST:4954792020-12-19T17:18:18ZThe evaluation of processed and fresh pineapple on its nutritional value / Layla Qasim Ismael, 1982- Razauden Mohamed Zulkifli, supervisor Fakulti Biosains dan Kejuruteraan Perubatan 2013engThesis (Sarjana Sains (Bioteknologi)) - Universiti Teknologi Malaysia, 2013Includes bibliographical referencesPRZSLPlantsFruitPineapple
spellingShingle Plants
Fruit
Pineapple
Layla Qasim Ismael, 1982-
Razauden Mohamed Zulkifli, supervisor
Fakulti Biosains dan Kejuruteraan Perubatan
The evaluation of processed and fresh pineapple on its nutritional value /
title The evaluation of processed and fresh pineapple on its nutritional value /
title_full The evaluation of processed and fresh pineapple on its nutritional value /
title_fullStr The evaluation of processed and fresh pineapple on its nutritional value /
title_full_unstemmed The evaluation of processed and fresh pineapple on its nutritional value /
title_short The evaluation of processed and fresh pineapple on its nutritional value /
title_sort evaluation of processed and fresh pineapple on its nutritional value
topic Plants
Fruit
Pineapple
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