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PCR-RFLP typification of microbes used in the production of a fermented fish product

Thesis (MScFoodSc)--Stellenbosch University, 2001.

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Bibliographic Details
Main Author:	Spengler, C. J.
Other Authors:	Witthuhn, R. C.
Format:	Thesis
Language:	en_ZA
Published:	Stellenbosch : Stellenbosch University 2012
Subjects:	Fishes > Preservation Fermented fish Fish as food > Analysis Dissertations > Food science
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Internet

http://hdl.handle.net/10019.1/52397