Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste /

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Bibliographic Details
Main Author:	Abolhassani, Yalda
Format:	Thesis Book
Language:	English
Published:	2009
Subjects:	Universiti Kebangsaan Malaysia > Dissertations Fermented foods Curry powder > Preservation Curry powder > Sensory evaluation Lactic acid bacteria Dissertations, Academic > Malaysia
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