TY  - BOOK
AU  - Weerasinghe, T. Jayanthi
TI  - Quality Changes Associated with the use of Selected Salt Concentrations in the processing of Traditionally Fermented Fish( JAADI)
CY  - Colombo 15
PB  - Nara
KW  - Selected Salt Concentrations
KW  - Processing of Traditionally Fermented Fish
KW  - JAADI
UR  - http://www.erepository.nara.ac.lk/handle/1/976
ER  -