Hot smoke fish curing
| dc.contributor.author | Caurie, M. | en_US |
| dc.contributor.author | Lee, T. | en_US |
| dc.contributor.author | Salomon, M. | en_US |
| dc.contributor.author | Chichester, C.O. | en_US |
| dc.date.accessioned | 2010-07-06T11:16:13Z | |
| dc.date.available | 2010-07-06T11:16:13Z | |
| dc.date.issued | 1974 | en_US |
| dc.identifier.citation | Journal of the National Science Council of Sri Lanka, 2(1):p.77-86 | en_US |
| dc.identifier.uri | https://dl.nsf.gov.lk/handle/1/6742 | |
| dc.publisher | National Science Council:Colombo | en_US |
| dc.subject | Energy sources | en_US |
| dc.subject | Wood smoke | en_US |
| dc.subject | Nutrition | en_US |
| dc.subject | Fish preservation | en_US |
| dc.subject.lcc | Food Science | en_US |
| dc.title | Hot smoke fish curing | en_US |
| dc.type | Article | en_US |