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 | 35 |
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| 02_whole.pdf | 62 |
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