Optimising the Cholesterol Content Reduction in Prawn by Lactobacillus acidophilus Yoghurt Using Response Surface Method

(DR), ZAINAL BIN SAMICHO (2009) Optimising the Cholesterol Content Reduction in Prawn by Lactobacillus acidophilus Yoghurt Using Response Surface Method. In: UNSPECIFIED.

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Item Type:	Conference or Workshop Item (UNSPECIFIED)
PRISMA ID:	12506
URI:	http://oarr.uitm.edu.my/id/eprint/21311

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