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Effect of High Temperature Short Time Processing on Quality and Shelf Life of Ready -to Serve Seafood Cocktail Soup in Retortable Pouches
| Autor principal: | |
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| Format: | Dissertation |
| Publicat: |
Kochi
CIFT, ICAR
2009
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| Matèries: |
University of Calicut
| Signatura: |
664 SIH/09 |
|---|---|
| Còpia | Comprovació en temps real no disponible |