Search Results - "Cooking"

Validitas Pengembangan Mobile Learning Berbasis Moodle di Sekolah Menengah Kejuruan Pariwisata Aisyiyah Pada Mata Pelajaran Pengetahuan Bahan Makanan by Titen Darlis Santi, Anni Faridah

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Vitamin K: content in food consumed in São Paulo, Brazil by Simone Aparecida dos Santos Conceição Faria, Vanilda Aparecida Soares de Arruda, Elias da Silva Araújo, Marilene De Vuono Camargo Penteado

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The Discrepancy between Actual Performance and Self-Awareness among Adolescents with Executive Function Deficits by Yael Fogel

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Contemporary Nigerian public health problem: prevention and surveillance are key to combating cholera by Ayenigbara, Israel Oluwasegun, Ayenigbara, George Omoniyi, Adeleke, Rowland Olasunkanmi

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Can the household clean energy transition ameliorate health inequality? Evidence from China by Lili Wu, Qin Liu, Lin Li

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A linkage of personal, food, and environmental hygiene to presence of E. coli in Warmindo Food Stall by Azham Umar Abidin, Adelia Anju Asmara, Anja Asmarany, Luthfia Isna Ardhayanti, Dwita Subhi Ramadhani, Reynaldi Demoane Iskandar

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Effects of thymoquinone and the curcumin analog EF-24 on the activity of the enzyme paraoxonase-1 in human glioblastoma cells U87MG by Ender Simsek, Asuman Sunguroglu, Ahmet Kilic, Nurbanu Özgültekin, O. Ozensoy Guler

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Exploration of Ethnomathematics in Banyumas Traditional Food in Sokaraja Area, Central Java by Annisa Fitri Wulandari, Arif Rahman Hakim, Soeparlan Kasyadi

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Feeding the City: Work and Food Culture of the Mumbai Dabbawalas by Roncaglia, Sara

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Pratiche di consumo alla prova del Covid-19

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Physical and mechanical properties of thin paper sheets made from onion peels (Allium cepa) / Mohammad Harris M. Yahya, Normala Hassim and Mohd Rozi Ahmad by M. Yahya, Mohammad Harris, Hassim, Normala, Ahmad, Mohd Rozi

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A review on the effects of processing methods on the nutritional composition and antinutritional components of quinoa (chenopodium quinoa) and buckwheat (Fagopyrum esculentum) / Fa... by Saypol Anwar, Fatin Nadiah, Zulkifli, Marina

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What makes customer satisfied? investigating the role of restaurant attributes at Malay food restaurants/ Muhammad 'Arif Aizat Bashir ... [et al.] by Bashir, Muhammad 'Arif Aizat, Abd Majid, Hairul Nizwan, Norkhalid, Nurul Adibah, Mohd Zahari, Mohd Salehuddin, Ismail, Hazmal

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The issues and challenges faced by Malay cuisine in the foreign market / Rahman Abdullah ... [et al.] by Abdullah, Rahman, Arifin, Aniza, Samsudin, Azlina, Bachok, Sabaianah, Zahari, Harnizam

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The influence of cutting parameter under sustainable machining approaches on surface roughness of AISI 4340 / Ahsana Aqilah Ahmad, Jaharah A. Ghani and Che Hassan Che Haron by Ahmad, Ahsana Aqilah, A. Ghani, Jaharah, Che Haron, Che Hassan

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Assessment of food safety knowledge, attitudes and practices among homebased food consumers in Kubang Pasu District / Atikah Hanani Ishak and Siti Norashikin Mohd Shaifuddin by Ishak, Atikah Hanani, Mohd Shaifuddin, Siti Norashikin

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The practices of nasi ambeng among modern Javanese Community in Malaysia / Muhammad Shahrul Mohd Suleiman, Mohd Shazali Md Sharif and Zatul Iffah Mohd Fuza by Mohd Suleiman, Muhammad Shahrul, Md Sharif, Mohd Shazali, Mohd Fuza, Zatul Iffah

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Energy Poverty and Vulnerability A Global Perspective

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Advances in Computer Simulation Studies on Crystal Growth by Hiroki Nada (Ed.)

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Setting the Table for Julia Child Gourmet Dining in America, 1934-1961 by Strauss, David

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