Normal view MARC view ISBD view

Quality Changes Associated with the use of Selected Salt Concentrations in the processing of Traditionally Fermented Fish( JAADI)

Weerasinghe, T. Jayanthi

Quality Changes Associated with the use of Selected Salt Concentrations in the processing of Traditionally Fermented Fish( JAADI) - Colombo 15, Nara, - 21p. 29.5cm.

Subjects--Topical Terms:
Selected Salt Concentrations
Processing of Traditionally Fermented Fish
JAADI

Place hold
Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

National Aquatic Resources Research & Development Agency (NARA)

Search the Library Catalogue

Quality Changes Associated with the use of Selected Salt Concentrations in the processing of Traditionally Fermented Fish( JAADI)