TY  - BOOK
TI  - Microbiological aspects of preservation of fish kabab by Ascorbic Acid, Spice, Radiation and their combination
U1  - T641.692 M619 22
PY  - 2003///
CY  - Dhaka
PB  - Author
KW  - Fish-food: Dissertations, Academic
N1  - Includes bibliographical references  (130-143 L.) 
	


ER  -