Investigation on the Changes in Physiochemical, Microbiological and Sensory Prametrs of Carrot, (Daucus Carota), Mix Vegetables and Spicy Mix Vegetable Recipes Upon Brine Fermentation
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Department of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.
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Premachandra, M. G. H. K. (2024). Investigation on the Changes in Physiochemical, Microbiological and Sensory Prametrs of Carrot, (Daucus Carota), Mix Vegetables and Spicy Mix Vegetable Recipes Upon Brine Fermentation. Department of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.