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

 - Dhaka;  Author;  2003 
 - 144 L.  30 cm 
<br/><br/>Includes bibliographical references  (130-143 L.) <br/>	<br/><br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fish-food: Dissertations, Academic
<br/><br/><label>Dewey Class. No.: </label>T641.692 M619