Influence of rice, salt and starter culture on the rate of rice-fish fermentation
Date
1989
Document Type
Master Thesis
Degree
Master of Science in Food Science
Language
English
LC Subject
Fish, Fermented, Food, Fermented
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 995 1989 F61 A65
Recommended Citation
Apilado, Ruby Jamias, "Influence of rice, salt and starter culture on the rate of rice-fish fermentation" (1989). Graduate Student's Output. 3396.
https://www.ukdr.uplb.edu.ph/etd-grad/3396
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