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

By: Weerasinghe, T. Jayanthi.
Publisher: Colombo 15, Nara, Description: 21p. 29.5cm.Subject(s): Selected Salt Concentrations | Processing of Traditionally Fermented Fish | JAADIOnline resources: Click here to access online
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Item type Current location Call number Copy number Status Date due
Research Reports - NARA Research Reports - NARA Ready Reference IPHT022 Available

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