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Quality Changes Associated with the use of Selected Salt Concentrations in the processing of Traditionally Fermented Fish( JAADI)
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| dc.contributor.author | Weerasinghe, Jayanthi T. | |
| dc.date.accessioned | 2018-09-13T23:19:31Z | |
| dc.date.available | 2018-09-13T23:19:31Z | |
| dc.date.issued | 1988 | |
| dc.identifier.uri | http://localhost/handle/1/976 | |
| dc.description | 21p. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | NARA | en_US |
| dc.subject | Selected Salt Concentrations | en_US |
| dc.subject | Processing of Traditionally Fermented Fish | en_US |
| dc.subject | JAADI | en_US |
| dc.title | Quality Changes Associated with the use of Selected Salt Concentrations in the processing of Traditionally Fermented Fish( JAADI) | en_US |
| dc.type | Preprint | en_US |
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PHTD [10]