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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
| Auteur principal: | |
|---|---|
| Format: | Dissertation |
| Publié: |
Kochi
CIFT, ICAR
2009
|
| Sujets: |
University of Calicut
| Cote: |
664 SIH/09 |
|---|---|
| Exemplaire | Statut en temps réel indisponible |