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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/1525
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dc.contributor.authorSathasivam, L.R.en_US
dc.contributor.authorRavindran, G.en_US
dc.contributor.authorEkanayake, S.en_US
dc.date.accessioned2014-11-05T10:47:47Z-
dc.date.available2014-11-05T10:47:47Z-
dc.date.issued1991en_US
dc.identifier.citationTropical Agricultural Research, 3:p.20-26en_US
dc.identifier.urihttp://192.248.43.153/handle/1/1525-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Technologyen_US
dc.subjectCordialsen_US
dc.subjectJamen_US
dc.subjectSyrupen_US
dc.subjectFood processingen_US
dc.titleSome processing methods of jak fruit and characteristics of processed productsen_US
dc.typeArticleen_US
Appears in Collections:Tropical Agricultural Research

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