Samarajeewa, U.2010-07-062010-07-061994Journal of the National Science Council, 22(Suppl.A):p.s25-s31https://dl.nsf.gov.lk/handle/1/6253Food industryTissue cultureMicrobial productionFood additivesImmunoassayBiochemistryBiotechnologyTrends in the application of biotecnology in the food industryArticle