Search Results - Muhd Fauzi Safian Assoc. Prof

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    Optimising the total fat, saturated fat and choleterol reduction in prawn by lactobacillus acidophilus yoghurt using response surface method

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

    Published 2006
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