Effect of degree of deacetylation on the formation of chitosan beads for immobilizing lactic acid bacteria
Title
: 
Effect of degree of deacetylation on the formation of chitosan beads for immobilizing lactic acid bacteria

Personal Author
: 
Ruhaida Rusmin

Series
: 
Siri kertas kerja penyelidikan (Universiti Teknologi Malaysia. Pusat Pengurusan Penyelidikan)

Publication Information
: 
Skudai : Universiti Teknologi Malaysia, 2006

Subject Term
: 
Chitin
 
Lactic acid bacteria

Added Author
: 
Zainoha Zakaria
 
Nurzahwani Mohd. Nor

Added Conference Author
: 
KUSTEM Annual Seminar (5th : 2006 : Terengganu)


LibraryItem BarcodeCall NumberMaterial TypeItem Category 1
Perpustakaan Raja Zarith Sofiah30000010140953TP248.65.C55 R83 2006Non Circulating UTM Special Collection Materials1:BOOK_ARC
PSZ JB30000010140954TP248.65.C55 R83 2006Open Access BookProceedings, Conference, Workshop etc.
PSZ KL30000010140955TP248.65.C55 R83 2006Open Access BookBook