食品科学 | UCSI University

A Study On The Evaluation Of Sensory Parameters Assessment Of Time And Temperature On Muffin With Jackfruit Seed Flour

Submitted by Daniel on Fri, 2018-03-02 10:46

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Tolerance Of Commercial Probiotics In Simulated Gastric pH And Bile Solutions

Submitted by Daniel on Fri, 2018-03-02 10:42

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Antioxidant Intake And Nutritional Status Among Chinese Elderly In Selected Old Folks Home

Submitted by Daniel on Fri, 2018-03-02 10:39

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Perception, Knowledge And Attitude Of Consumers In Carrefour Wangsa Maju Towards Nutrition Information Label

Submitted by Daniel on Fri, 2018-03-02 10:37

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Chemical Analysis Of Kitchen Waste Compost With Quail Manure Additive

Submitted by Daniel on Fri, 2018-03-02 10:35

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Halal: Knowledge, Perception And Awareness Of Food Science And Nutrition Final Year Students Of UCSI University

Submitted by Daniel on Fri, 2018-03-02 10:30

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Knowledge, Perception And Awareness Of Halal Among Full Time Academic Staff Of UCSI University

Submitted by Daniel on Fri, 2018-03-02 10:29

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Assessment Of Cadmium And Lead In The Flesh Tissues Of Sardinella fimbriata From Klang Valley Markets

Submitted by Daniel on Fri, 2018-03-02 10:28

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Assessment Of Cadmium (Cd) And Lead (Pb) In The Flesh Tissues Of Barramundi (Lates calcarifer) From Klang Valley Market

Submitted by Daniel on Fri, 2018-03-02 10:26

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Determination Of Microbiological Quality Of Drinking Water From Different Sources In UCSI University

Submitted by Daniel on Fri, 2018-03-02 10:25

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