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
By: Siranjiv, Manoharan Paul
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Material type: 
TextPublisher: : , 2010Description: xv, 136 p. ; ill. ; 29 cm.Subject(s): Meat Products | Food TechnologyDDC classification: 664.024
| Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
Permanent Reference Materials
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Main Library Ceylon Room | Theses Collection | 664.024 SIR (Browse shelf) | 1 | Not for loan | 199640 |
Total holds: 0
A Thesis sumbitted to the USJP as partial fulfillment of the award of the degree of BSc (sp.) in Food Science and technology
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