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| LEADER |
00636nam a22001577a 4500 |
| 082 |
|
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|a 664 SIH/09
|
| 084 |
|
|
|b CUAHMFT023
|
| 100 |
|
|
|a Sihabudheen K.
|
| 245 |
|
|
|a Effect of High Temperature Short Time Processing on Quality and Shelf Life of Ready -to Serve Seafood Cocktail Soup in Retortable Pouches
|c Sihabudheen K.
|
| 260 |
|
|
|c 2009
|a Kochi
|b CIFT, ICAR
|
| 300 |
|
|
|a 106p.
|
| 653 |
|
|
|a Food Science and Technology
|
| 700 |
|
|
|a Sihabudheen K.
|
| 942 |
|
|
|2 ddc
|c PD
|k 664
|
| 999 |
|
|
|c 282230
|d 282230
|
| 952 |
|
|
|0 0
|1 0
|4 0
|6 664_000000000000000_SIH_09
|7 0
|9 319976
|a SHS
|b SHS
|c ST1
|d 2011-09-16
|i NB725
|l 0
|o 664 SIH/09
|p SHSNB725
|r 2011-09-16
|w 2017-12-11
|y PD
|z FST150
|