Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste - Abolhassani, Yalda (Bangi, Selangor : Perpustakaan Tun Seri Lanang, Universiti Kebangsaan Malaysia, 2011)
Thesis (Master of Science) - Universiti Kebangsaan Malaysia, 2009
References : p. [71]-81
Keywords: Universiti Kebangsaan Malaysia -- Dissertations; Fermented foods; Curry powder -- Preservation; Curry powder -- Sensory evaluation; Lactic acid bacteria; Dissertations, Academic -- Malaysia