Identification of causal organism(s) for gherkin (Cucumis sativas) softening during brining

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dc.contributor.authorMillehena, N.P.
dc.date.accessioned2019-06-21T04:14:52Z
dc.date.available2019-06-21T04:14:52Z
dc.date.issued2009
dc.format.extent48
dc.identifier.degreeBSc
dc.identifier.reportnoAP-FOOD-006-2009
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/44
dc.publisherSabaragamuwa University of Sri Lanka
dc.subjectFood Science and Technology
dc.titleIdentification of causal organism(s) for gherkin (Cucumis sativas) softening during brining
dc.typeResearch Report

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