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METHODOLOGIES SUGGESTED FOR REDUCING DAMAGES OF THERMOFORM VACUUM PACKAGES AND IMPROVING METHODOLOGIES FOR THE ABOVE
PATHIRAGE, YASANANDANA
(
2004-03
)
Development of Hazard Analysis Critical Control Point (HACCP) system for plain and Chocolate Flavored Pasteurized Milk Products at Milk Industry of Lanka Company Ltd.
W.R.C.K, Gnanathilaka
(
2009
)
FORMULATION AND DEVELOPMENT OF A READY TO EAT EXTRUDED TEXTURIZED CANNED SOYA PRODUCT
Gunathilake, A.G.Dulslian.C.
(
2009-03
)
IDENTIFICATION OF CAUSAL ORGANISM(S) FOR GHERKIN (Cucumis sativas) SOFTENING DURING BRINING
N.P., Millehena
(
2009-03
)
DEVELOPMENT OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS PLAN FOR ICE CREAM MANUFACTURING PROCESS
U.D.Hettiarachchi, U.D.
(
2009-03
)
EVALUATION OF EFFECTIVENESS OF PREGELATINIZATION, FORCE -GELATINIZATION AND POST-GELATINIZATION TECHNIQUES IN MANUFACTURING OF HIGH QUALITY RICE BREAD
LIYANAGE, Mr. C. M.
(
2009-03
)
COST REDACTION OF WAFKR BISCTITS MANl FACT RIN(THROl (JH CI.KANER PRODUCTION APPROACH
Lakmal, W.A.C.
(
2009-03
)
Assessment of food retailers’ awareness on hygienic food handling practicas & altitudes towards cleanliness of the retaii outlets
Gayathri, A.W.DX.
(
2009-03
)
GAP ANALYSIS AND EVALUATING RECOMMENDATIONS FOR THE IMPLEMENTATION OF ISO 22000 IN KEELLS FOOD PRODUCTS FACTORY
Silva, A.S.N.
(
2009-02
)
TO FORMULA DEVELOPMENT OF READY TO DRINK TEA BY USING LOW GRADE TEA
W.M.S, Wanigasekara
(
2009
)
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Author
PERERA, K.N.S. (2)
Priyanganie, R.M. kumudu Nirosha (2)
Abeysinghe, Y.A.T.P. (1)
Adikari, Tharanganee Sandya (1)
AMARAKEERTHI, H.K.S. (1)
AMARAKOON, A.R.W.M.M.U.K. (1)
Amarasena, G.D.I.P. (1)
Amarasinghe, H.K.N. (1)
AMARASINGHE, K.G.V.S. (1)
Amarasinghe, P.H.W.K.P. (1)
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Subject
Gherkin fermentation (1)
microbial softening (1)
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Date Issued
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