Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste /
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| Main Author: | |
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| Format: | Thesis Book |
| Language: | English |
| Published: |
2009
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| Subjects: | |
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| Physical Description: | xii, 105 p. : charts. ; 30 cm. |
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| Bibliography: | References : p. [71]-81 |