Reducing the use of salt (sodium chloride) in natural gherkin fermentation process and storage
| dc.contributor.author | Mohideen, F W.Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya,wahee8@yahoo.com | |
| dc.contributor.author | Chandrasekara, A.Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya | |
| dc.date.accessioned | 2026-07-12T19:57:23Z | |
| dc.date.issued | 2008 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2008/104B.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/1299 | |
| dc.language.iso | English | |
| dc.publisher | Proceedings of the 64th Annual Session,Part 1- Abstracts | |
| dc.subject | Agricultural Sciences and Forestry | |
| dc.subject | - | |
| dc.title | Reducing the use of salt (sodium chloride) in natural gherkin fermentation process and storage | |
| dc.type | Article |