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Biochemical and bacteriological quality of sauce prepared from fish and edible fish byproducts

TextLanguage: English Description: viii, 172p.; 30 cmSubject(s): Microbiology | Biochemical characteristics of fermented fish sauce | Bacteriological properties of fermented fish sauceDDC classification: 579 SID Online resources: Click here to access online Dissertation note: Ph. D. Department of Studies in Microbiology, University of Mysore, Mysore 2016

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	579 SID (Browse shelf (Opens below))	Not for loan		T9063

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Ph. D. Department of Studies in Microbiology, University of Mysore, Mysore 2016

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