Á lódáil...
Effect of High Temperature Short Time Processing on Quality and Shelf Life of Ready -to Serve Seafood Cocktail Soup in Retortable Pouches
| Príomhúdar: | |
|---|---|
| Formáid: | Dissertation |
| Foilsithe: |
Kochi
CIFT, ICAR
2009
|
| Ábhair: |
University of Calicut
| Gairmuimhir: |
664 SIH/09 |
|---|---|
| Cóip | Live Status Unavailable |