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Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste /

Abolhassani, Yalda

Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste / Yalda Abolhassani - 2009 - xii, 105 p. : charts. ; 30 cm.

Thesis (Master of Science) - Universiti Kebangsaan Malaysia, 2009

References : p. [71]-81

Subjects--Corporate Names:
Universiti Kebangsaan Malaysia--Dissertations

Subjects--Topical Terms:
Fermented foods
Curry powder--Preservation
Curry powder--Sensory evaluation
Lactic acid bacteria
Dissertations, Academic--Malaysia

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Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste /

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