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  1. 1
    Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste /
    by Abolhassani, Yalda
    Published 2009
    Subjects: “...Curry powder Preservation...”
    Thesis Book
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  2. 2
    Pencirian sebatian aroma dalam serbuk kari daging komersial Malaysia /
    by Siaw, Chon Lok
    Published 2008
    Subjects: “...Curry powder Malaysia...”
    Thesis Book
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