Publication:
Bacteriological aspects of process evaluation in vegetable products
Bacteriological aspects of process evaluation in vegetable products
| dc.contributor.author | Anand, Jagdish Chandar | en_US |
| dc.date.accessioned | 2022-03-16T16:38:50Z | |
| dc.date.available | 2022-03-16T16:38:50Z | |
| dc.date.issued | 1954 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1959.4/57788 | |
| dc.language | English | |
| dc.language.iso | EN | en_US |
| dc.publisher | UNSW, Sydney | en_US |
| dc.rights | CC BY-NC-ND 3.0 | en_US |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/3.0/au/ | en_US |
| dc.source | Thesis Digitisation Program | en_US |
| dc.subject.other | Canning and Preserving | en_US |
| dc.subject.other | Vegetables | en_US |
| dc.title | Bacteriological aspects of process evaluation in vegetable products | en_US |
| dc.type | Thesis | en_US |
| dcterms.accessRights | open access | |
| dcterms.rightsHolder | Anand, Jagdish Chandar | |
| dspace.entity.type | Publication | en_US |
| unsw.accessRights.uri | https://purl.org/coar/access_right/c_abf2 | |
| unsw.identifier.doi | https://doi.org/10.26190/unsworks/5704 | |
| unsw.relation.faculty | Science | |
| unsw.relation.originalPublicationAffiliation | Anand, Jagdish Chandar, Biotechnology & Biomolecular Sciences, Faculty of Science, UNSW | en_US |
| unsw.relation.school | School of Biotechnology & Biomolecular Sciences | * |
| unsw.thesis.degreetype | Masters Thesis | en_US |
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