Normal view MARC view ISBD view

Studies on the chemical-microbiological aspects of fish curing

Material type: Text

TextPublisher: : , 2000Description: xix, 236 p. ; ill. ; 30 cm.Subject(s): Food Science and Technology

DDC classification: 664.072

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	664.072 JAY (Browse shelf)	1	Not for loan		172416
Permanent Reference Materials	Main Library Ceylon Room	Theses Collection	664.072 JAY (Browse shelf)	2	Not for loan		177941

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	664.024 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	664.2 BAM Water binding capacity of starches, their derived products and other cereal components	664.25 WIJ Use of kithul flour as a gelatinizing agent iin food industry	Next

MPhill thesis submitted to the university of Sri Jayewardenepura- 2000

There are no comments for this item.

Library, University of Sri Jayewardenepura, Sri Lanka :