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FACTORS AFFECTING QUALITY ATTRIBUTES OF PAPAYA CANDY USING REVERSE OSMOSIS METHOD / AIDA VALERIANO

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    TX783
    .A33 2005
     
    1030324 (Shelf),SR
    AIDA VALERIANO

         FACTORS AFFECTING QUALITY ATTRIBUTES OF PAPAYA CANDY USING REVERSE OSMOSIS METHOD.

         viii, 76 pages : illustrations ; 30 cm.
         UiTM X Digitization.
         
         1. Candied fruit.I. Faculty Of Applied Sciences. II. Fakulti Sains Gunaan. III. Title
         Library : UiTM Shah Alam
    Accn No.Item StatusAdd IdLocationSMDItem Category
    1030324ShelfPERPUSTAKAAN TUN ABDUL RAZAK(P1)STUDENT PROJECTpp

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