Flavour volatile constituents and the roasting of selected spices
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1998
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my-utm-ep.444262015-02-25T01:21:51Z Flavour volatile constituents and the roasting of selected spices 1998 Ahmed, Amal Gasim TP Chemical technology 1998 Thesis http://eprints.utm.my/id/eprint/44426/ masters Universiti Teknologi Malaysia, Faculty of Science Faculty of Science |
| institution |
Universiti Teknologi Malaysia |
| collection |
UTM Institutional Repository |
| topic |
TP Chemical technology |
| spellingShingle |
TP Chemical technology Ahmed, Amal Gasim Flavour volatile constituents and the roasting of selected spices |
| description |
|
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Ahmed, Amal Gasim |
| author_facet |
Ahmed, Amal Gasim |
| author_sort |
Ahmed, Amal Gasim |
| title |
Flavour volatile constituents and the roasting of selected spices |
| title_short |
Flavour volatile constituents and the roasting of selected spices |
| title_full |
Flavour volatile constituents and the roasting of selected spices |
| title_fullStr |
Flavour volatile constituents and the roasting of selected spices |
| title_full_unstemmed |
Flavour volatile constituents and the roasting of selected spices |
| title_sort |
flavour volatile constituents and the roasting of selected spices |
| granting_institution |
Universiti Teknologi Malaysia, Faculty of Science |
| granting_department |
Faculty of Science |
| publishDate |
1998 |
| _version_ |
1747817222752960512 |