Normal view MARC view ISBD view

Curing suasages with vagetable nitrate source and nitrate reducing bacteria and introducing natural and organic processed meat concept to Sri Lanka 's processed meat industry

Material type: Text

TextPublisher: : , 2010Description: xv, 136 p. ; ill. ; 29 cm.Subject(s): Meat Products

DDC classification: 664.024

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Item type	Current location	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Permanent Reference Materials	Main Library Ceylon Room	Theses Collection	664.024 SIR (Browse shelf)	1	Not for loan		199640

Total holds: 0

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	664 WEE Process effect on water droplet size variation in fat spreads	664 WIJ Study of compositional data and the development of methods to determine the fruit content of processed fruit products	664.024 RAN Development of supplementry food formula using locally available nutritionally sound raw materials	664.024 SIR Curing suasages with vagetable nitrate source and nitrate reducing bacteria and introducing natural and organic processed meat concept to Sri Lanka 's processed meat industry	664.072 HER Studies on the pectic poly saccarides of wattakka cultivar (Cucurbita spp.) and some applications in food formulations	664.072 JAY Studies on the chemical-microbiological aspects of fish curing	664.072 JAY Studies on the chemical-microbiological aspects of fish curing	Next

A Thesis sumbitted to the USJP as partial fulfillment of the award of the degree of BSc (sp.) in Food Science and technology

There are no comments for this item.

Library, University of Sri Jayewardenepura, Sri Lanka :