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Mycological quality of masmin and mycotoxigenicity
Abstract- Masmin is a traditional culinary product of Lakshadweep Islands that is prepared by cooking in sea water followed by alternate drying and smoking till the moisture content is reduced below 10%. Growth of certain types of fungi is known to enhance the acceptability of the product due to the...
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| Format: | Ph.D Thesis |
| Published: |
Panangad
KUFOS
2015
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Kerala University of Fisheries
| Call Number: |
664.94 MUB/MY |
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| Copy REF | Live Status Unavailable |