Determination of traditional food modification factor towards Terengganu’s keropok lekor / Malissasahila Abdul Manap
Traditional food can be defined as a product with specific raw materials or food made from ancient or historic recipe with a specific process. In order to be traditional, a product must be linked to a country and it also must be part of a set of traditions, which will necessarily ensure its continui...
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| Format: | Thesis |
| Language: | English |
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2011
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| Online Access: | http://ir.uitm.edu.my/id/eprint/17524/ http://ir.uitm.edu.my/id/eprint/17524/2/TM_MALISSASAHILA%20ABDUL%20MANAP%20HM%2011_5.pdf |