Učitavanje...
Effect of High Temperature Short Time Processing on Quality and Shelf Life of Ready -to Serve Seafood Cocktail Soup in Retortable Pouches
| Glavni autor: | |
|---|---|
| Format: | Dissertation |
| Izdano: |
Kochi
CIFT, ICAR
2009
|
| Teme: |
University of Calicut
| Signatura: |
664 SIH/09 |
|---|---|
| Primjerak | Prikaz statusa u stvarnom vremenu nije dostupan |