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OPTIMISING THE TENDERISATION AND SATURATED FAT REDUCTION IN BEEF BY GINGER USING RESPONSE SURFACE METHOD / Zainal Samicho, Norashikin Saim, Azami Zaharim

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    1038869 (Ready For Cataloguing),RCH
    Zainal Samicho

         OPTIMISING THE TENDERISATION AND SATURATED FAT REDUCTION IN BEEF BY GINGER USING RESPONSE SURFACE METHOD.
         UiTM X Digitization.

         I. Title
    Accn No.Item StatusAdd IdLocationSMDItem Category
    1038869Ready For CataloguingPERPUSTAKAAN TUN ABDUL RAZAK(P1)RESEARCH REPORTrch

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