Effect of Method of Processing on Quality and Oxidative Stability of Anhydrous Butter Fat (samn).

ABDELWAHAB, SIDDIG IBRAHIM (2009) Effect of Method of Processing on Quality and Oxidative Stability of Anhydrous Butter Fat (samn). African Journal of Biotechnology, 9 (7). pp. 1046-1051.

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Item Type: Article
Uncontrolled Keywords: Effect of Method of Processing on Quality and Oxidative Stability of Anhydrous Butter Fat (samn).
Subjects: R Medicine
Depositing User: MR. ADNAN YAHYA
Date Deposited: 09 Jun 2011
Last Modified: 09 Jun 2011
URI: http://repository.um.edu.my/id/eprint/89084

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