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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dc.contributor.authorPremachandra, M. G. H. K.
dc.date.accessioned2026-02-27T08:38:44Z
dc.date.issued2024
dc.identifier.citationPremachandra, 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.
dc.identifier.urihttps://repo.sltc.ac.lk/handle/456/572
dc.language.isoen
dc.publisherDepartment of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.
dc.subjectBrine Fermentation
dc.subjectPhysiochemical
dc.subjectMicrobiological
dc.subjectSensory
dc.subjectAntioxidant
dc.titleInvestigation on the Changes in Physiochemical, Microbiological and Sensory Prametrs of Carrot, (Daucus Carota), Mix Vegetables and Spicy Mix Vegetable Recipes Upon Brine Fermentation
dc.typeTechnical Report

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