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| dc.contributor.author | Fan, Hui Yin
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| dc.contributor.author | Abd Hamid, Mansoor
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| dc.contributor.author | Lee, Jau Shya
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| dc.contributor.author | Mamat, Hasmadi
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| dc.contributor.author | Mohd Amin, Siti Faridah
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| dc.contributor.author | Haque Akanda, Jahurul
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| dc.date.accessioned | 2022-05-25T01:39:10Z | |
| dc.date.available | 2022-05-25T01:39:10Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://oer.ums.edu.my/handle/oer_source_files/1909 | |
| dc.description.abstract | A technological intervention to transform overripe pineapple into vinegar product was conducted in Kampung Rungus Nahaba, Tamparuli. This intervention was conducted by the researcher team from the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah (UMS). Several achievements were made in publications, media engagement and competition awards throughout. | en_US |
| dc.description.sponsorship | Skim Geran Inovasi UMS (SGIUMS), Universiti Malaysia Sabah (UMS), SGI0109-2020 | |
| dc.subject | Pineapple, vinegar, Kampung Rungus Nahaba, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah | en_US |
| dc.title | Biotransformation of Pineapple into Vinegar | en_US |
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E-Poster [21]