Calon anugerah merdeka (outstanding scholastic achievement)




НазваниеCalon anugerah merdeka (outstanding scholastic achievement)
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Close to 1,000 scientific writings and including contribution to national and international symposia in various areas of food technology & science, food product development, analytical and physical chemistry, oils and fats chemistry and technology and Halal food processing, management and marketing. These include:


 About 270 scientific and review papers in international refereed journals

 Over 60 research papers - accepted/under review

 Over 500 scientific and technical papers in conference/seminar/workshops proceedings

 Over 40 other publications including books, book chapters, book translations and monographs

 1 Internatinal patent

  • 3 Malaysian Patent (pending)

  • 21 PCT International Patent (pending)

 More than 60 Keynote Addresses, Plenary Lectures and Invited Speeches





Books


  1. Che Man, Y.B. 1989. Acid Inactivation of Soybean Lipoxygenase and Its Effects on protein Solubility. 235 pg. ON-8823097 University Microfilms International, Ann Arbor, MI, USA




  1. Che Man, Y.B., Abdul Karim, M.N.B. and Asbi, B.A. (Eds) 1989. Food Processing   Issues and Prospects. 425 pg. ISBN 967 960 010 6. Universiti Pertanian Malaysia




  1. Che Man, Y.B. 2004. Oils and Fats – Recent Advances and Future Prospects. 35 pg. ISBN 967 960 171-4. Universiti Putra Malaysia



Chapters in Books




  1. Tan C. P, Che Man, Y.B., Selamat, J. and Yusoff, M.S.A. 2001. CHAPTER 10: Efficacy of Natural and Synthetic Antioxidants in RBD Palm Olein by Differential Scanning Calorimetry, in Micronutrients and Health: Molecular Biological Mechanisms, edited by K. Nesaretnam and L. Packer, AOCS Press, Champaign, U.S.A. pp 108 -118 (ISBN 1-893997-19-7)




  1. Che Man, Y.B. and Tan, C.P. 2003. CHAPTER 2: Carotenoids, in Lipids for Functional Foods and Nutraceuticals. Edited by Frank D. Gunstone, The Oily Press, U.K. pp 25-52 ( ISBN 0-9531949-3-0)




  1. Tan, C. P. and Che Man, Y.B. 2003. CHAPTER 1: Analysis of Vegetable Oils by Differential Scanning Calorimetry, in Advances in Lipid Methodology Vol 5. Edited by Richard O. Adlof, The Oily Press, U.K. pp 1 – 43 (ISBN 0-9531949-6-5)




  1. Che Man, Y.B. and Marina, A.M. 2006. CHAPTER 2: Medium-Chain Triglyceride, in Nutraceutical and Specialty Lipids and Their Co-products. Edited by F. Shahidi. CRC Taylor & Francis, New York, USA. Pp 27 - 56 (ISBN 157444499)




  1. Che Man, Y.B., Bojei, J., Abdullah, A.N. and Latif, A. M. 2007. CHAPTER 9: Halal Food, in 50 Years of Malaysian Agriculture: Transformational Issues, Challenges and Direction. Edited by F Arshad, AM Abdullah, B Kaur UPM Press, Malaysia Pp 195-266 (ISBN 978-967-5026-14-0)




  1. Che Man, Y.B. and Sazili, A.Q. 2010. CHAPTER 11: Food Production from the Halal Perspective, in Handbook of Poultry Sciences and Technology: Volume 1: Primary Processing, Edited by Isabel Guerrero-Legareta and Y.H. Hui, John Wiley and Sons, Inc, New Jersey, USA pp. 183 – 215, ISBN 978-0-470-18552-0




  1. Che Man, Y.B. Syahariza, Z.A. and Rohman A. 2010. Fourier Transform Infrared Spectroscopy: Development, Techniques and Application in the Analysis of Fats and Oils, in Fourier Transform Infrared Spectroscopy Edited by Oliver J. Rees, Nova Science Publishers, Inc., New York, USA, pp. 1 - 36, ISBN 978-1-61688-835-6




  1. Hayati, I.N., Y.B. Che Man, I.N. Aini, and C.P. Tan, 2010. Dynamic rheological study on O/W emulsions as affected by polysaccharide interactions using a mixture design approach. In Gums and Stabilisers for the Food Industry 15, edited by P.A. Williams and G.O. Phillips, RSC Publishing, Cambridge, UK, pp. 267-274, (ISBN 978-1-84755-199-3).




  1. Che Man, Y.B. and Mirghani, M.E.S. 20XX. Lipid Analysis using Fourier Transform Infrared Spectroscopy, in Handbook in Lipid Enzymology. Edited by X. Xu. Marcel Dekkar, New York, USA. (To be published)




  1. Che Man, Y.B. and Miskandar, M.S. 20XX. Palm Oil-based Margerines, in Handbook in Lipid Enzymology. Edited by X. Xu, Marcel Dekker, New York, USA. (To be published)




  1. Tan, C.P., Che Man, Y.B. and Nakajima, M. 20XX. Monitoring Physical and Oxidative Properties of Lipids by Differential Scanning Calorimetry, in Handbook in Lipid Enzymology. Edited by X. Xu, Marcel Dekker, New York, USA. (To be published).




  1. Che Man, Y.B., Gan H.L. and Tan, C.P. 20XX. Electronic Nose for Monitoring Food Quality. Book Title (To be determined by the editor). (In Preparation)



Book Translations


1) Che Man, Y.B., Abdullah, W.J.W. and Abdul Rahman, R. 1995. Asas Kejuruteraan Pemprosesan Makanan', Dewan Bahasa dan Pustaka, ISBN 983-62-4198-1 (Translation of Fundamental of Food Processing and Engineering, Second Ed. AVI. Van Norstrand Reinhold, New York). 602 pg.


Patents


Patent Granted


  1. Patent Granted MA31297, 2009Morocco :Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097)


Malaysian Patents Application


  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2008. A method for Identifying A Pork Content in A Food. (PK/P1452/UPM/08). Che Man, Y.B., Mohd Hafiz, M.Z. Mirhgani, M.E.S. and Syahariza, Z.A. 2008. A Method for Identifying Pigkin Content in Leather Products. (PK/P1453/UPM/08).Patent Pending PI 200083006, June 2008




  1. Che Man, Y.B., Shuhaimi, M. and Mokhtar, N.F.K. 2010. Porcine detection and methods thereof. PI 201000044, 12 July 2010




  1. Che Man, Y.B., Shuhaimi, M. 2010. Lard detection and method therof. (In preparation)


PCT International Patents Application


  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. PK/P1542/UPM/08-PCT/SL (PatentPending: PI 20082327, PCT International Application No. PCT/MY2009/000097, 31 March 2009




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – USA Patent Application No. 12/594, 164




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – Singapore Patent Application No. 200906722-4




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – Sri Lanka Patent Application No. 15553




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – Brazil Patent Application No. xxxxxx




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – China Patent Application No. xxxxx




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – Phillipines Patent Application No. xxxxxx




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – South Africa Patent Application No. 2009/07056




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – European Patent Application No. 0948006.5




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – Australia Patent Application No. 2009227859




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) - Egypt Patent Application No. PCT/NA2009/001521




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – Japan Patent Application No. xxxxxx




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – Indian Patent Application No. 1770/MUMNP/2009




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – New Zealand Patent Application No. 580051




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – Korea Patent Application No. 10-2009-7022984




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – Thailand Patent Application No. 0901004934




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – Mexican Patent Application No. xxxxxx




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – Canada Patent Application No. 2,685,133




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – Indonesia Patent Application No. W00200903090




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – Libya Patent Application No. xxxxxx




  1. Che Man, Y.B., Shuhaimi M., Farihah, L.K., Raha, A.R. and Awis, Q.S. 2009. A method for Identifying A Pork Content in A Food. (PCT International Application No. PCT/MY2009/000097) – UAE Patent Application No. 1054


Commercialization


A method for Identifying A Pork Content in A Food. [Malaysian Patent Pending: PI 20082327; PCT International Application No. PCT/MY2009/000097].


  • Active discussion with several parties - Agilent Technologies Sales (USA), A-Bio (MIGHT) Malaysia, Intertek (Thailand), DxNA (USA), Applica (Germany), Ecocillus (Malaysia), International Zakat Organization (OIC), Islamic Development Bank (OIC)




  • UPM Holding Sdn Bhd. licencing IP (PI 20082327) to Adam Din Enterprise Sdn. Bhd. (Reg. No. 679880-A)




  • In the process of forming UPM’s spin-off company


Articles in Refereed Journals


1982


1) Che Man, Y.B. and Collins, J.L. 1982. A comparison of energy usage in home  canning of tomato juice. Pertanika 5(2):160 164, Malaysia.


2) Collins, J.L., Che Man, Y.B., Draughon, F.A. and McCarty, I.E. 1982. Modification of processing method for home preservation of tomato juice. J. Food Protect. 45(7):580 583, USA.


1983


3) Collins, J.L., Che Man, Y.B., Draughon, F.A. and McCarty, I.E. 1983. Energy and time conservation by canning with reduced water level in a water bath canner. Tenn. Farm & Home Sc. 121(1):27 28, USA.


  1. Che Man, Y.B. and Sharif, R. 1983. Satu kajian awal memproses keledek keping (A preliminary study on processing of sweet potato leather). Pertanika 6(1):17 21, Malaysia.


1984


5) Che Man, Y.B. and Atan, M.B. 1984. Some quality parameters of intermediate moisture, deep fried mackerel. Pertanika 7(3):115 119, Malaysia.


* 1984-1988 - Study Leave


1989


6) Che Man, Y.B., Wei, L.S. and Nelson, A.I. 1989. Acid inactivation of soybean lipoxygenase with retention of protein solubility. J. Food Sc. 54(4):963 967, USA.


7) Che Man, Y.B., Wei, L.S. and Nelson, A.I. 1989. Inactivation of lipoxygenase in whole soybean at low pH. Asean Food J. 4(4):145 149. ASEAN/Australia.


1990


  1. Che Man, Y.B., Wei, L.S. and Nelson, A.I. 1990. Control of off flavor in soybean extract by low pH. Asean Food J. 6(3):117 119, ASEAN/Australia.




  1. Che Man, Y.B., Wei, L.S., Nelson, A.I. and Yamashita, N. 1990. Effect of acid soaking of soy beans on some biologically active components. J. Am. Oil Chem. Soc. 68(7):471-473, USA.


1992


10) Che Man, Y.B., Suhardiyono, Asbi, B.A. and Azudin, M.N. 1992. Acetic acid treatment of coconut cream in coconut oil extraction. Asean Food J. 7(1):38 42, ASEAN/Australia.


11) Che Man, Y.B., Abdul Karim, M.N.B. and Kun, T.T. 1992. Evaluation of four different high protein low cost rice soy snack formulations. Inter. J. Food Sc. & Tech. 27:715 719, U.K.


12) Che Man, Y.B., Taufik and Abdul Karim, M.N.B. 1992. Storage stability of ciku leather. Asean Food J. 7(1):53 55, ASEAN/Australia.


1993


13) Fayyaz, A., Asbi, B.A., Ghazali, H.M., Che Man, Y.B. and Jinap, S. 1993. Pectinesterase extraction from papaya. Food Chem. 47: 183 185, U.K.


14) Suhardiyono, Che Man, Y.B., Asbi, B.A. and Azudin, M.N. 1993. Three Improved Methods for Coconut Oil Extraction. Coconut Oil Res. & Dev. 9(1) : 21 27, ASEAN.


1994


15) Fayyaz, A., Asbi, B.A., Ghazali, H.M., Che Man, Y.B. and Jinap, S. 1994. Purification and molecular properties of papaya pectinesterase. Food Chem. 49:373-378, U.K.


16) Swe, P.Z., Che Man, Y.B., Ghazali, H.M. and Wei, L.S. 1994. Identification of the major triglycerides causing the clouding of palm olein. J. Am. Oil Chem. Soc. 71(10): 1141-1144, U.S.A.


17) Che Man, Y.B., Wei, L.S., Yamashita,N. and Mitsunaga, T. 1994. Control of off-flavors of soybean extract by pH adjustment. Bull. Inst. Compr. Agr. Sci. Kinki (Kinki Donizaku Nogaku Sogo Keukyusho Hokoku) 2:47-51, Japan.


1995


18) Swe, P.Z., Che Man, Y.B. and Ghazali, H.M. 1995. Composition of crystals of palm olein formed at room temperature. J. Am. Oil Chem. Soc. 72(3): 343-347, USA.


19) Fayyaz, A. Asbi, B.A., Ghazali, H.M., Che Man, Y.B. and Jinap, S. 1995. Kinetics of papaya pectinesterase. Food Chem. 53:129-135, U.K.


20) Hamidah, S., Ghazali, H.M., Che Man, Y.B. and Azudin, M.N. 1995. Interesterification of palm olein by immobilised lipase. Mal. Oil Sc. & Tech. 4(2):231-237, Malaysia.


  1. Fayyaz, A., Asbi, B.A., Ghazali, H.M., Che Man, Y.B. and Jinap, S. 1995. Stability of papaya pectinesterase. Food Chem. 53:391-396, U.K.


22) Che Man, Y.B., Swe, P.Z. and Ghazali, H.M. 1995. Polymorphic study of high melting glycerides of palm olein crystals. Mal. Oil Sc. & Tech. 4(2):139-146 Malaysia.


23) Che Man, Y.B. and Taufik. 1995. Development and stability of jack fruit leather. Tropical Sci, 35(3):245-250, U.K.


24) Ghazali, H.M., Hamidah, S. and Che Man, Y.B. 1995. Enzymatic transesterification of palm olein with nonspecific and 1,3-specific lipases. J. Am. Oil Chem. Soc., 72(6):633-639, USA.


  1. Che Man, Y.B., Bakar, J. and Mokri, A.A.K. 1995. Effect of packaging films and storage stability of intermediate moisture, deep-fried mackerel. Inter. J. Food Sci. & Tech. 30:175-182, U.K.




  1. Che Man, Y.B. and Swe, P.Z.1995. Thermal analysis of failure batch palm oil by differential scanning calorimetry. J .Am. Oil Chem. Soc. 72(12):1529-1532, U.S.A.


1996


27) Che Man, Y.B., Wei, L.S. and Nelson, A.I. 1996. Production of acid-treated full-fat soy materials. Asean Food. J. 11(1): 48-51, ASEAN/Australia.


28) Che Man, Y.B., Suhardiyono, Asbi, B.A., M.N. Azudin and Wei, L.S. 1996. Aqueous enzymatic extraction of coconut oil. J. Am. Oil Chem. Soc 73(6):683-686), USA.


29) Che Man, Y.B. and Yeong, N.Y. 1996. Development and properties of soybean spreads. J. Food Proc. and Preser. 20 (5): 347-358, U.S.A.


30) Swe, P.Z., Che Man, Y.B. and Ghazali, H.M. 1996. Improved NARP-HPLC Method for separating triglycerides of palm olein and its solid fractions obtained at low temperature storage. Food Chem. 56(2):181-186, U.K.


31) Irwandi and Che Man, Y.B. 1996. Durian leather : Development, properties and storage stability. J. Food Quality. 19(6): 479-489, U.S.A

32) Haryati, T. and Che Man, Y.B. 1996. Differential scanning calorimetry dalam penelitian kelapa sawit. Warta PPKS 4(2): 67-74, Indonesia.


33) Che Man , Y.B. 1996. Development and evaluation of a snack food from sweet potatoes. Asean Food J. 11(3):114-119, ASEAN/Australia.


34) Haryati, T. and Che Man, Y.B. 1996. Pengaruh komponen non-minyak terhadap perilaku termal minyak sawit mentah. J. Pen. Kel. Saw. 4(1):27-35, Indonesia.


35) Che Man, Y.B. and Sanny, M.M. 1996. Stability of jackfruit leather in different packaging materials. Asean Food J. 11(4) 163-168, Malaysia ASEAN/Australia.


1997


36) Che Man, Y.B. , Haryati, T., and Swe, P.Z. 1997. Effect of repeated heating on thermal behaviour of crude palm oil. J. Am. Oil Chem. Soc. 74(4):393 –397, USA.


37) Che Man, Y.B. and Sanny, M.M. 1997. Acceptance of jackfruit leather in Malaysian Market. Tropical Sci., 37(2): 89-91, U.K.


  1. Che Man, Y.B. and Sin, K.K. 1997. Processing of fruit leather from the unfertilised floral part of jack fruit. J. Sc. Food and Agric., 75:102-108, U.K.


39) Haryati, T., Che Man, Y.B., Asbi, B.A. and Ghazali, H..M and Buana, L. 1997. Determination of iodine value of palm oil by DSC. J. Amer. Oil Chem. Soc. 74(8): 934-942, USA.


  1. Che Man, Y.B., Irwandi, J., Jinap, S., Yusof, S. and Sugisawa, H. 1997. Effect of different dryers and drying conditions on acceptability and physico-chemical characteristics of durian leather. J. Food Process. & Preserv. 21:425-441.




  1. Che Man, Y.B., Abdul Karim, M.I. and Teng, C.T. 1997. Extraction of coconut oil by Lactobacillus plantarum IAM1041. J. Am. Oil Chem. Soc. 74(9): 1115-1119, USA.


1998


  1. Che Man Y. B. and Moh, M.H. 1998. Determination of FFA of palm oil using Near Infrared Reflectance Spectroscopy. J. Am. Oil. Chem. Soc. 75 (5): 557-562




  1. Irwandi, Che Man, Y.B., Jinap, S., Yusof, S. and Sugisawa, H. 1998. Effects of types of packaging materials on physico-chemical, microbiological and sensory characteristics of durian leather. J. Sc. Food Agric. 76:427-434.




  1. Irwandi, Che Man, Y.B., Yusof, S., Jinap, S. and Sugisawa, H. 1998. Effect of glucose syrup solid, sucrose , hydrogenated palm oil and soy-lecithin on sensory properties of durian leather. J. Food Process. & Preser. 22: 13-25




  1. Che Man, Y.B. and Ramadas, J. 1998. Effect of packaging environment on quality changes of smoked Spanish mackerel at refrigeration. J Food Quality 21(2): 167-174.




  1. Che Man, Y.B., Haryati, T., and Ghazali, H.M. 1998. Randomness test for fatty acids distribution in triglyceride molecules of palm oil. J. Food Lipids 5(2):113-123




  1. Long, K., Ghazali, H.M., Ariff, A., Che Man, Y.B and Bucke, C. 1998. Substrate preference of mycellium-bond lipase from a locally isolated strain of Aspergillus Flavus link. Biotech. Lett. 20(4):369-372




  1. Bakar, J., Che Man, Y.B. and Ching, T.L. 1998. Antioxidant activity of Citrus hystrict peel in RBD palm olein during frying of fish crackers. J. Food Lipids 5(2):149-157




  1. Haryati, T., Che Man, Y.B. Buana, L., Ghazali, H.M. and Asbi, B.A. 1998. Determination of iodine value of palm oil based on triglycerides composition. J. Am. Oil Chem. Soc.75 (7):789-792.




  1. Jinap, S., Norma, H., Asiah, M.Z. and Che Man, Y.B. 1998. Effect of soy protein isolates on quality of chocolate during storage. J. Food Proc. Preserv. 22:185-197




  1. Che Man, Y.B. and Hussin, W.R.W. 1998. Comparison of frying performance of RBD palm olein and coconut oil. J. Food Lipids 5(3):197-210




  1. Jinap, S., Norma, H., Asiah, M.Z. and Che Man, Y.B. 1998. Effect of alkalized cocoa powder and soy lecithin on physical characteristics of chocolate beverages powder. J. Food Process. & Preserv. 22:241-254.

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