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| LEADER |
00983pamaa2200205 4500 |
| 001 |
0000053924 |
| 005 |
20160819090000.0 |
| 008 |
160812s2015 eng |
| 090 |
0 |
0 |
|a TP248.2
|b TIO 2015
|
| 100 |
1 |
|
|a Tiow Yu Qin
|
| 245 |
1 |
0 |
|a Effects of five types of processing on the antioxidant content of four types of plants
|c Tiow Yu Qin.
|
| 260 |
0 |
0 |
|a Nilai:
|b INTI International University,
|c August 2015.
|
| 300 |
|
|
|a x ,61:
|b ill;
|c 30 cm.
|
| 500 |
0 |
0 |
|a BBTEI 91
|
| 500 |
0 |
0 |
|a Number 91
|
| 500 |
0 |
0 |
|a Bachelor of Biotechnology (Honours) August 2015
|
| 502 |
0 |
0 |
|a Dissertation submitted in partial fulfillment of the requirements for the degree of Bachelor of Biotechnology (Honors) under the management and supervision of Faculty of Science, Technology Engineering and Mathematics, INTI International University Putra Nilai, Malaysia
|
| 650 |
0 |
0 |
|a Biotechnology --
|x Dissertation
|
| 650 |
0 |
0 |
|a Antioxidant
|
| 901 |
|
|
|u http://intilib.intimal.edu.my/equip-intin/custom/home.jsp
|