4 results
Search Results
Now showing 1 - 4 of 4
Item The effects of mixed starter cultures on the quality of dry fermented chinese -style sausages(Faculty of Agriculture-University of Ruhuna. Kamburupitiya, 2006) Rai, K.P.; Zhang, C.; Xia, W.Item Effects of sodium lactate on the quality of dry fermented Chinese style sausages inoculated with lab culture of Pediococcus emtpsaceis atcc(Faculty of Agriculture University of Ruhuna, 2008) Rai, K.P.; Xia, W.Item The effect of hot curing on quality characteristics of cured pork(Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya, 1994) Rajakumar, A.A.; Cyril, H.W.Item Protein cross -linking in food by microbial transglutaminase (MTGase) and its application and usefulness in food industry(Faculty of Agriculture, University of Ruhuna. Kamburupitiya, 2004) Marapana, R.A.U.J.; Jiang, B.