Adaptation of ethnic cuisine attributes, preparation and formation of common acceptable cuisine / Mohd Zulhilmi Suhaimi

The concept of common acceptable cuisine usually discussed in the multi cultural/ethnic nation as it represents the process of sharing acceptable cuisine among the ethnic groups. The common acceptable cuisine also consider as a precursor that takes place in the process of constructing the national f...

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Bibliographic Details

Main Author:	Suhaimi, Mohd Zulhilmi
Format:	Thesis
Language:	English
Published:	2013
Subjects:	Food industry and trade. Halal food industry. Certification
Online Access:	https://ir.uitm.edu.my/id/eprint/16345/1/TM_MOHD%20ZULHILMI%20SUHAIMI%20HM%2013_5.pdf