Abolhassani, Yalda <br/><br/>
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. 
<br/><br/>Thesis (Master of Science) - Universiti Kebangsaan Malaysia, 2009 
<br/><br/>References : p. [71]-81 
<br/><br/><label>Subjects--Corporate Names: </label><br/>Universiti Kebangsaan Malaysia--Dissertations
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermented foods<br/>Curry powder--Preservation<br/>Curry powder--Sensory evaluation<br/>Lactic acid bacteria<br/>Dissertations, Academic--Malaysia