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Antioxidative activity and nutritional composition of selected vegetables that undergone different preservation methods
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| dc.contributor.author | Lim, Chee Chien | |
| dc.date.accessioned | 2018-01-02T03:45:52Z | |
| dc.date.available | 2018-01-02T03:45:52Z | |
| dc.date.issued | 2006 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/7934 | |
| dc.description.abstract | Five types of common vegetables in Malaysia were selected, namely carrot, sweetcorn, garlic, shallot, and chilly. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Terengganu: Kolej Universiti Sains dan Teknologi Malaysia | en_US |
| dc.subject | LP 15 FASM 3 2006 | en_US |
| dc.subject | Lim, Chee Chien | en_US |
| dc.title | Antioxidative activity and nutritional composition of selected vegetables that undergone different preservation methods | en_US |
| dc.type | Working Paper | en_US |
