Statistics for The systematic development of a controlled fermentation process using mixed bacterial starter cultures for Nham, a Thai semi-dry sausage : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Product Development in Food Fermentation at Massey University

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The systematic development of a controlled fermentation process using mixed bacterial starter cultures for Nham, a Thai semi-dry sausage : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Product Development in Food Fermentation at Massey University 16

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02_whole.pdf 19
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