Studies on Microbiological and Biochemical Aspects of Soy Sauce Fermentation

Bibliographic Details
Main Author:	Goel, S. K.
Published:	University of Strathclyde 1974
Subjects:	664
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.456854

id	ndltd-bl.uk-oai-ethos.bl.uk-456854
record_format	oai_dc
spelling	ndltd-bl.uk-oai-ethos.bl.uk-4568542017-12-24T16:40:34ZStudies on Microbiological and Biochemical Aspects of Soy Sauce FermentationGoel, S. K.1974664University of Strathclydehttp://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.456854Electronic Thesis or Dissertation
collection	NDLTD
sources	NDLTD
topic	664
spellingShingle	664 Goel, S. K. Studies on Microbiological and Biochemical Aspects of Soy Sauce Fermentation
author	Goel, S. K.
author_facet	Goel, S. K.
author_sort	Goel, S. K.
title	Studies on Microbiological and Biochemical Aspects of Soy Sauce Fermentation
title_short	Studies on Microbiological and Biochemical Aspects of Soy Sauce Fermentation
title_full	Studies on Microbiological and Biochemical Aspects of Soy Sauce Fermentation
title_fullStr	Studies on Microbiological and Biochemical Aspects of Soy Sauce Fermentation
title_full_unstemmed	Studies on Microbiological and Biochemical Aspects of Soy Sauce Fermentation
title_sort	studies on microbiological and biochemical aspects of soy sauce fermentation
publisher	University of Strathclyde
publishDate	1974
url	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.456854
work_keys_str_mv	AT goelsk studiesonmicrobiologicalandbiochemicalaspectsofsoysaucefermentation
_version_	1718578065699766272

Similar Items