Wellcome

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

By: Siddegowda, G. SContributor(s): Shubha Gopal [Guide] | N. Bhaskar [Co- Guide]Material type: TextTextLanguage: 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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Item type Current library Call number Status Date due Barcode
Thesis Thesis Mysore University Main Library
579 SID (Browse shelf (Opens below)) Not for loan T9063

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

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