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Chapter 6 Mixing-SV

chapter 4 a

Chapter 5 Size Reduction SV (1)

Chapter 5 GRAVIMETRIC ANALYSIS (a)

chapter 4b-back titration

4d Application of complexometric titration

4e Precipitation titration

4ca Complexometric titration

PINK fayefilms study template .pdf

PLANNER TEMPLATE AFIFAHARIFF.pdf

PLANNER TEMPLATE AFIFAHARIFF.pdf

PINK fayefilms study template .pdf

6 FMA THE ACTS SEPT 2018

1 INTRO OSH SEPT 2018

2 JSA & HIRAC SEPT 2018.pptx

SKRIP ROLEPLAY EDITED

Tugasan_ETIKADALAMPERNIAGAAN

AS246_IPK502KAJIANLAPANGAN[NEW]

LR-Practical 9 (Viscosity)

LR-Practical 8 (Texture)

LR-Practical 2 (AAS Ashing)

NAJWABTAHMADABDRAOF_PRACTICAL2

NAJWARAOF_PRACTICAL1(UV)

Determination of sugar as glucose.pdf

EX3B-CHERRY JAM-NAJWA AS2464A

EX5 ICE CREAM- NAJWA AS2464A

EX3A-PEANUT BRITTLES-NAJWA AS2464A.docx

EX3 REHYDRATION-NAJWA AS2464A

EX2B)CHICKEN BALLS.docx

EX2ADEHYDRATION

EX2A Production of sausages- NAJWA AS2464A.docx

EX1 CANNING CHICKEN CURRY- NAJWA AS2464A

5.FST511-Fluid and electrolyte balance

4.FST511 - Micronutrients and Bone Health

3.FST 511 - Digestion Sep2019

2.FST 511 - Blood formation micronutrient and iron deficiency anaemia

1.Antioxidant and Functional Food

EXP2B) PRODUCTION OF CHICKEN BALLS

EX7 EFFECT OF PREPANOIC ACID TO SHELF LIFE OF BREAD-

EX2A Production of sausages

EXP6 FERMENTATION OF IKAN AND TAPAI

EXP3A-PRODUCTION OF PEANUT BRITTLES-

DETERMINATION OF FAT.pdf

DETERMINATION OF FAT.pdf

DETERMINATION OF FAT

PRACTICAL 3- NAJWA AS2464A.pdf

PRACTICAL 3- NAJWA AS2464A

Lab 8 Ash Fat and Protein Addendum_2018-5

Lab 6 Fst559