Laddar...
Effect of High Temperature Short Time Processing on Quality and Shelf Life of Ready -to Serve Seafood Cocktail Soup in Retortable Pouches
| Huvudupphovsman: | |
|---|---|
| Materialtyp: | Dissertation |
| Publicerad: |
Kochi
CIFT, ICAR
2009
|
| Ämnen: |
University of Calicut
| Signum: |
664 SIH/09 |
|---|---|
| Exemplar | Status otillgänglig |