Weerasinghe, T. Jayanthi <br/><br/>
Quality Changes Associated with the use of Selected Salt Concentrations in the processing of Traditionally Fermented Fish( JAADI) 

 - Colombo 15,  Nara, 
 - 21p.  29.5cm. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Selected Salt Concentrations <br/>Processing of Traditionally Fermented Fish<br/>JAADI