Normal view MARC view ISBD view

Characterization and antimicrobial properties of fermented cabbage juice and its potential as a subtitute for nitrites and nitrates in curing of meat products

Gogo, Lilian Achieng

Characterization and antimicrobial properties of fermented cabbage juice and its potential as a subtitute for nitrites and nitrates in curing of meat products Lilian Achieng Gogo - Egerton Egerton University 2012

Subjects--Topical Terms:
Meat Preservation

LC Class. No.: TS 1960 .G64

Place hold
Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)