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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/2762
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dc.contributor.authorGunaratne, S.en_US
dc.date.accessioned2015-05-25T09:32:51Z-
dc.date.available2015-05-25T09:32:51Z-
dc.date.issued1999en_US
dc.identifier.urihttp://192.248.43.153/handle/1/2762-
dc.subjectMicrobiologyen_US
dc.subjectSri Lankaen_US
dc.subjectFish processingen_US
dc.subjectfood microbiologyen_US
dc.subjectfood allergiesen_US
dc.subjectfood scienceen_US
dc.titleA study on histamine production and control measures for fish and dried-fish and the effects of processing on histamineen_US
dc.typeThesisen_US
dc.identifier.institutionPGIA, University of Peradeniyaen_US
dc.identifier.degreePh.Den_US
dc.identifier.accessionnumber504057en_US
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