{"id":1024,"date":"2021-08-20T00:43:00","date_gmt":"2021-08-19T16:43:00","guid":{"rendered":"https:\/\/www.ukm.my\/jsmn\/?page_id=1024"},"modified":"2022-11-16T09:51:01","modified_gmt":"2022-11-16T01:51:01","slug":"buku-buku-terkini","status":"publish","type":"page","link":"https:\/\/www.ukm.my\/jsmn\/ms\/buku-buku-terkini\/","title":{"rendered":"Buku-Buku dari Jabatan Sains Makanan"},"content":{"rendered":"

Tahniah diucapkan kepada para pensyarah Jabatan Sains Makanan di atas penerbitan buku-buku ilmiah di dalam bidang sains dan teknologi makanan dan pemakanan.<\/p>\n

Berikut adalah buku-buku terbaru hasil penulisan pensyarah di Jabatan Sains Makanan:<\/p>\n

1. Daun Betik & Pengurangan Rasa Pahit (RM25.00)\u00a0Hubungi pengarang<\/a><\/p>\n

\"\"\u00a0\"\"<\/p>\n

\n

2. Penyelesaian Ketidakatuhan Halal Industri Kecil dan Sederhana (RM20.00)\u00a0Hubungi pengarang<\/a><\/p>\n

\"\"\u00a0\"\"<\/p>\n

3. Amalan Pengilangan yang Baik & Analisis Bahaya dan Titik kawalan Kritikal: Isu dan Kekeliruan (RM30.00)\u00a0Hubungi pengarang<\/a><\/p>\n

\"\"\u00a0\"\"<\/p>\n

4. Penggunaan Pemanis Stevia dalam Produk Makanan (RM25)\u00a0Hubungi pengarang<\/a><\/p>\n

\"\"\u00a0\"\"<\/p>\n

5. Panduan Amali: Pengawetan Makanan (Hubungi pengarang)<\/a><\/p>\n

\"\"\u00a0\"\"<\/p>\n

6. Panduan Amali: Pemprosesan Makanan (Hubungi pengarang)<\/a><\/p>\n

\"\"\u00a0\"\"<\/p>\n<\/div>\n

7. Halal Lagi baik, Ketahui Kandungan Makanan Anda (Hubungi pengarang)<\/a><\/p>\n

\"\"<\/p>\n

8.\u00a0Pengendalian Makanan \u2013 Faktor Keselamatan dan Kebersihan (Hubungi pengarang<\/a>)<\/p>\n

\"\"<\/p>\n

9. Tomato \u2013 Kesan Pestisid, Baja dan Kompos (Hubungi pengarang<\/a>)<\/p>\n

\"\"<\/p>\n

10. Beras Berwarna \u2013 Nilai Pemakanan dan Antioksidan (RM20.00)\u00a0Hubungi pengarang<\/a><\/p>\n

\"\"\u00a0\"\"<\/p>\n

11. Kesihatan Tulang: Kesan Kalsium & Intoleransi \u00a0Hubungi pengarang<\/a><\/p>\n

\"May<\/p>\n

12. Sarang Burung Walit – Penerokaan Bahan Bioaktif Semula Jadi Hubungi pengarang<\/a><\/p>\n

\"\"<\/p>\n

13. Peningkatan Hasil Pengeringan Semburan Menggunakan Rawatan Permukaan Hubungi pengarang<\/a><\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Tahniah diucapkan kepada para pensyarah Jabatan Sains Makanan di atas penerbitan buku-buku ilmiah di dalam bidang sains dan teknologi makanan dan pemakanan. Berikut adalah buku-buku …<\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1024","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.ukm.my\/jsmn\/wp-json\/wp\/v2\/pages\/1024","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ukm.my\/jsmn\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ukm.my\/jsmn\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ukm.my\/jsmn\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ukm.my\/jsmn\/wp-json\/wp\/v2\/comments?post=1024"}],"version-history":[{"count":5,"href":"https:\/\/www.ukm.my\/jsmn\/wp-json\/wp\/v2\/pages\/1024\/revisions"}],"predecessor-version":[{"id":1464,"href":"https:\/\/www.ukm.my\/jsmn\/wp-json\/wp\/v2\/pages\/1024\/revisions\/1464"}],"wp:attachment":[{"href":"https:\/\/www.ukm.my\/jsmn\/wp-json\/wp\/v2\/media?parent=1024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}