Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste /
Saved in:
Main Author: | |
---|---|
Format: | Thesis Book |
Language: | English |
Published: |
2009
|
Subjects: | |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Physical Description: | xii, 105 p. : charts. ; 30 cm. |
---|---|
Bibliography: | References : p. [71]-81 |