Qualitative and quantitative analysis of fish and prawn maintained at three different temperatures

Subaajini, Rajaratnam

URI: http://www.digital.lib.esn.ac.lk/handle/123456789/2917

Show full item record

Files in this item

Name: FSC20.pdf

Size: 493.9Kb

Format: PDF

This item appears in the following Collection(s)

Faculty of Science [51]

Search

Browse

All Collections
This Collection
- By Issue Date
- Authors
- Titles
- Subjects

My Account

Login