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Microbiological aspects of preservation of fish kabab by Ascorbic Acid, Spice, Radiation and their combination

Microbiological aspects of preservation of fish kabab by Ascorbic Acid, Spice, Radiation and their combination - Dhaka; Author; 2003 - 144 L. 30 cm

Includes bibliographical references (130-143 L.)

Subjects--Topical Terms:
Fish-food: Dissertations, Academic

Dewey Class. No.: T641.692 M619

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