Please use this identifier to cite or link to this item:
|Title:||Microbiological survey of steamed bread products from Asian grocery stores in Sydney – Part 4|
Value Added Wheat CRC
unfilled steamed wheat-flour breads
lactic acid bacteria
|Publisher:||Value Added Wheat CRC (Australia)|
|Series/Report no.:||VAWCRC Reports|
|Department/Unit/Centre:||Value Added Wheat CRC|
|Rights and Permissions:||Copyright Value Added Wheat CRC (Australia)|
|Type of Work:||Technical Report|
|Appears in Collections:||Project Reports - Value Added Wheat CRC (Australia)|
This work is protected by Copyright. All rights reserved. Access to this work is provided for the purposes of personal research and study. Except where permitted under the Copyright Act 1968, this work must not be copied or communicated to others without the express permission of the copyright owner. Use the persistent URI in this record to enable others to access this work.
|VAWCRC Report 25.pdf||412.32 kB||Adobe PDF||View/Open|
Items in Sydney eScholarship Repository are protected by copyright, with all rights reserved, unless otherwise indicated.