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THE TRANSFERAL OF KNOWLEDGE ABOUT TRADITIONAL MALAY FOOD AMONG THE YOUNG GENERATION

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CONSUMER ACCEPTANCE ON TRADITIONAL MALAYSIAN FOOD INNOVATION.

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Intro, PS, RO,RQ, TF, HYP, Method

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Shakyrin & Shasha                      CONSUMER ACCEPTANCE ON TRADITIONAL MALAYSIAN FOOD INNOVATION.

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Shakyrin & Shasha                      CONSUMER ACCEPTANCE ON TRADITIONAL MALAYSIAN FOOD INNOVATION.

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CONSUMER ACCEPTANCE ON TRADITIONAL MALAYSIAN FOOD INNOVATION.

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THE INFLUENCE OF FOOD ENVIRONMENT TOWARD OBESITY AMONG UITM PUNCAK ALAM STUDENT

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CONSUMER PERCEPTION OF ORIGINAL AND MODERNISED TRADITIONAL FOOD IN MALAYSIA 

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CONSUMER PERCEPTION OF ORIGINAL AND MODERNISED TRADITIONAL FOOD IN MALAYSIA 

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The acceptance of customer, restaurant management and supplier towards green restaurant

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The Acceptance of Customer, Restaurant Management and Supplier towards Green Practice

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research method

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Developing RESEARCH OBJECTIVE