Sabaragamuwa University of Sri Lanka
Effect of cooling temperature and time on physicochemical and organoleptic properties of commercial cooked sausages
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | Sithara, U.P. | |
| dc.contributor.author | Munasinghe, MA.J.P. | |
| dc.date.accessioned | 2022-07-29T06:01:52Z | |
| dc.date.available | 2022-07-29T06:01:52Z | |
| dc.date.issued | 2022-01-26 | |
| dc.identifier.citation | Esham, M. (Ed.). (2022). Proceedings of 4th International Conference of Agricultural Sciences, Sabaragamuwa University of Sri Lanka | en_US |
| dc.identifier.isbn | 978-624-5727-15-5 | |
| dc.identifier.uri | http://repo.lib.sab.ac.lk:8080/xmlui/handle/susl/2288 | |
| dc.language.iso | en | en_US |
| dc.publisher | Faculty of Agricultural Sciences : Sabaragamuwa University of Sri Lanka | en_US |
| dc.title | Effect of cooling temperature and time on physicochemical and organoleptic properties of commercial cooked sausages | en_US |
| dc.type | Book | en_US |
Files in this item
This item appears in the following Collection(s)
-
4th International Conference of Agricultural Sciences [113]
AgInsight 2022 - “Empowering Research for Innovative and Sustainable Agriculture”