A study on basic practices in meat processing and standardization of the stuffing weights of sausages

dc.contributor.author	Wijekulasuriya, S.H.
dc.date.accessioned	2021-03-08T07:56:21Z
dc.date.available	2021-03-08T07:56:21Z
dc.date.issued	2003
dc.identifier.uri	http://repository.wyb.ac.lk/handle/1/2792
dc.format.extent	v, 101
dc.publisher	Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka. Makandura
dc.subject	Food Science
dc.subject	Report
dc.title	A study on basic practices in meat processing and standardization of the stuffing weights of sausages
dc.type	TR
dc.identifier.callnumber	DFT-IN-39-005
dc.identifier.degree	BSc