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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
| Главный автор: | |
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| Формат: | Dissertation |
| Опубликовано: |
Kochi
CIFT, ICAR
2009
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| Предметы: |
University of Calicut
| Шифр: |
664 SIH/09 |
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| Копировать | Недоступно состояние Live" What does mean the status Live (working) |