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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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2013
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| 主題: | |
| オンライン･アクセス: | https://ir.uitm.edu.my/id/eprint/16345/1/TM_MOHD%20ZULHILMI%20SUHAIMI%20HM%2013_5.pdf |