Improvement and Characterization of Low Fat Healthy Sausage by using American Oyester Mushroom (Pleurotus Ostreatus)

dc.contributor.author	Alahakoon, C.S.
dc.contributor.author	Wijesooriya, K.
dc.contributor.author	Colonne, A.
dc.contributor.author	Gunawardana, Asoka
dc.date.accessioned	2017-05-16T10:36:50Z
dc.date.available	2017-05-16T10:36:50Z
dc.date.issued	6/4/2010
dc.identifier.citation	Research Symposium-2010, Proceedings, Faculty of Agriculture (23pg)	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/1107
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka	en_US
dc.subject	Fat	en_US
dc.subject	Mushroom	en_US
dc.subject	Sausage	en_US
dc.title	Improvement and Characterization of Low Fat Healthy Sausage by using American Oyester Mushroom (Pleurotus Ostreatus)	en_US
dc.type	Article	en_US