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Hibridisasi Masakan Melayu: Kajian Kes Di Kuala Lumpur
Bab 9 : Mempromosikan Produk Agropelancongan
Pencirian Bakteria Asid Laktik Dan Sebatian Aroma Ikan Pekasam (Characterisation of Lactic Acid Bacteria and Aromatic Compounds in Fermented Fish Pekasam)
1. PENDAHULUAN 1.1 Latar Belakang Buah Durian Dikenal Sebagai Buah Musiman, Sama Dengan Buah Musiman Lainnya, Buah Durian Sering
PREPARED by ROYAL MALAYSIAN CUSTOMS DEPARTMENT for Further Enquiries, Please Contact Customs Call Center
Local Heritage Food As a Significant Factor in Malaysia Gastronomy Tourism
Exploring Tourist Experiences in Kampung Beng Homestay Programme 21 Asia-Pacific Journal of Innovation in Hospitality and Tourism APJIHT Vol
O Rigin Al a Rticle
Mapping of Touristic Assets for Community Involvement in Rural Tourism of Beriah Valley, Malaysia
Physico-Chemical and Microbial Characteristics and Antibacterial
Consumption Intention Towards Ethnic Food: Determinants of Dayak Food Choice by Malaysians
AGGREGATION ACTIVITY of LACTIC ACID BACTERIA (LAB) ISOLATED from MALAYSIAN FERMENTED FOODS. 1Ismail, S.N., *2Azmi, N.S., 3Essam
Characterization of Biogenic Amines in Fish Based Products by Capillary Electrophoresis
Traditionally Preserved Fish Products Are Largely Confined to East And
Kampung Ramadan Raya 2021 Menu
Citarasa Harmoni Buffet Dinner Menu 1
SATURDAY NIGHT BUFFET DINNER 2017 MENU 1 Appetizers (Cold) Poached Seafood with Cocktail Sauce, Plain Salad, Lettuce, Tomato, Cu
TANAH SUNDA QEMAH Ripatt U/IBAU/A MUKTI
Top View
BUFFET MENU for 2018 BUFFET MENU MENU 1 PEMBUKA SELERA Telur Masin Ulam-Ulaman Tradisional & Ikan Pekasam, Ikan Masin Budu
Crystal Presents “Malaysiaku: a Reimagined Malay Heritage Menu”
Serambi Juadah Warisan Desa
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8 Essential Nyonya Recipes You Must Learn So That Everybody Would Think You Came from a Fine Family
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Building Lenggong World Heritage Site Brand Identity: Assessing Core Values of Local Community
(Mhf): a Review on Its Unique Food Culture, Tradition and Present Lifestyle
Print 1950-04-17 IPFC Sec II.Tif (106 Pages)
Print 1978-03-03 IPFC Sec III.Tif (685 Pages)
Halia International Buffet Lunch
WPP Presentation
Malaysian Food Composition Database
Serambi Juadah Warisan Desa
Daftar Penerima Dana Pengabdian Masyarakat Non PTNBH
Ramadhan Buffet Menu 1
21 Mei 2018 – 12 June 2018
Serambi Juadah Warisan Desa
Bab 6. Teknik Fermentasi
Royale Chulan Bukit Bintang Ramadan Buffet Dinner Menu 2018
Lactic Acid Bacteria During Fish Fermentation (Rusip)
Pelaksanaan Diifusi Teknologi Produk Inovatif Baru Pekasam Di Kabupaten Penukal Abab Lematang Ilir
Community Development Through Food Tourism: Exploring the Utilization of Local Food As Community Development at Rural Destination in Malaysia
History of Uncommon Fermented Soyfoods: 157 References in Chronological Order
Antibiotic Susceptibility of Lactic Acid Bacteria (LAB) Isolated from Malaysian Fermented Foods 1Ismail, S.N., *2Azmi, N.S., 3Essam A.M
Food and Non-Alcoholic Beverages Group 01
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BAB I PENDAHULUAN 1.1 Latar Belakang Ikan Merupakan Salah
Senarai Kalori Bagi Makanan Dan Minuman
BBQ Buffet Dinner ~~ by the Garden ~~
Buffet Ramadhan Menu A
Traditional Agro-Based Foods of Malaysia
Peran Pendidikan Dan Pengetahuan Ilmu Kimia Dalam Mengembangkan Potensi Pengawetan (Tempoyak Atau Pakasam) Bahan Nabati Dan Hewani Lokal Daerah Kalimantan Tengah
159-164 Bakteri Berbentuk Batang Pada Pekasam Durian
Serambi Juadah Warisan Desa
Reviewing Food As a Tourism Product