TY  - BOOK
AU  - Abolhassani,Yalda
TI  - Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste
PY  - 2009///
KW  - Universiti Kebangsaan Malaysia
KW  - Dissertations
KW  - Fermented foods
KW  - Curry powder
KW  - Preservation
KW  - Sensory evaluation
KW  - Lactic acid bacteria
KW  - Dissertations, Academic
KW  - Malaysia
N1  - Thesis (Master of Science) - Universiti Kebangsaan Malaysia, 2009; References : p. [71]-81
ER  -