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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 / [microform] / Yalda Abolhassani - Bangi, Selangor : Perpustakaan Tun Seri Lanang, Universiti Kebangsaan Malaysia 2011 - 2 microfiches : 11 x 15cm.

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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