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Characterisation and utilisation of microbes in the production of fish sauce and paste

Thesis (MSc Food Sc )--Stellenbosch University, 2000.

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Bibliographic Details
Main Author:	Lubbe, Beatrix
Other Authors:	Britz, T. J.
Format:	Thesis
Language:	en_ZA
Published:	Stellenbosch : Stellenbosch University 2012
Subjects:	Fermented fish > Processing Proteins > Metabolism Dissertations > Food science Theses > Food science
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Internet

http://hdl.handle.net/10019.1/51649