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Optimising the total fat, saturated fat and choleterol reduction in prawn by lactobacillus acidophilus yoghurt using response surface method / Assoc. Prof. Muhd Fauzi Safian, Assoc. Prof. Dr. Zainal Samicho

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    QR82.L3
    .F38 2006
     
    994060 (Shelf)
    Muhd Fauzi Safian , Assoc. Prof.

         Optimising the total fat, saturated fat and choleterol reduction in prawn by lactobacillus acidophilus yoghurt using response surface method. - Shah Alam, Selangor , 2006.

         xv, 99 p. : ill ; 30 cm.
         Includes bibliographical references.
         
         1. Lactobacillus 2. Lactobacillus acidophilus.I. Zainal Samicho II. Institut Penyelidikan, Pembangunan dan Pengkomersilan. III. Institute of research, development and commercialisation. IV. Title
         Library : UiTM Shah Alam
    Accn No.Item StatusAdd IdLocationSMDItem Category
    994060ShelfPERPUSTAKAAN TUN ABDUL RAZAK(P1)rch

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