Feasibility of using paua viscera in development of paua jeotgal, a salted fermented seafood: BSc (Honours), January 20, 2016, AUT University, School of Applied Sciences / Hamideh Gholizadeh.
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Format: | Ethesis |
Language: | English |
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Online Access: | Click here to access this resource online (AUT staff and students only) |
Physical Description: | 1 online resource |
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Bibliography: | Includes bibliographical references. |