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

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Bibliographic Details
Main Author:	Muhd Fauzi Safian Assoc. Prof
Corporate Authors:	Institut Penyelidikan, Pembangunan dan Pengkomersilan, Institute of research, development and commercialisation
Other Authors:	Zainal Samicho
Format:	Unknown
Published:	Shah Alam, Selangor Universiti Teknologi MARA. Institut Penyelidikan, Pembangunan dan Pengkomersilan 2006
Subjects:	Lactobacillus Lactobacillus acidophilus
Online Access:	Click Here to View Status and Holdings.
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001	wils-561458
040	#	#	\|a ITMB
090	0	0	\|a QR82.L3 \|b .F38 2006
100	0	#	\|a Muhd Fauzi Safian \|c Assoc. Prof.
245	1	0	\|a Optimising the total fat, saturated fat and choleterol reduction in prawn by lactobacillus acidophilus yoghurt using response surface method \|c Assoc. Prof. Muhd Fauzi Safian, Assoc. Prof. Dr. Zainal Samicho
260	#	#	\|a Shah Alam, Selangor \|b Universiti Teknologi MARA. Institut Penyelidikan, Pembangunan dan Pengkomersilan \|c 2006
300	#	#	\|a xv, 99 p. \|b ill \|c 30 cm
500	#	#	\|a Includes bibliographical references
650	#	0	\|a Lactobacillus
650	#	0	\|a Lactobacillus acidophilus
700	1	#	\|a Zainal Samicho \|t Assoc. Prof. Dr.
710	2	#	\|a Institut Penyelidikan, Pembangunan dan Pengkomersilan
710	2	#	\|a Institute of research, development and commercialisation
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=561458
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