Use of Probiotics, Chlorination and WSSV Free PLS to Reduce the Occurance of White Spot Syndrome (WSS) and Vibriosis in Cultured Shrimp, Penaeus Monodon

dc.contributor.author	Jeyagowri, N.
dc.contributor.author	Madhujith, W.M.T.
dc.contributor.author	Parahitiyawa, N.B.
dc.contributor.author	Jeyatilake, J.A.M.S.
dc.contributor.author	Ranadheera, C.S.
dc.date.accessioned	2017-03-27T11:21:41Z
dc.date.available	2017-03-27T11:21:41Z
dc.date.issued	7/7/2014
dc.identifier.citation	HETC Symposium-2014 (76pg)	en_US
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/913
dc.language.iso	en	en_US
dc.publisher	Higher Education for the Twenty First Century (HETC)	en_US
dc.subject	Fermented Rice	en_US
dc.subject	Lactobacillus	en_US
dc.subject	Probiotic	en_US
dc.title	Use of Probiotics, Chlorination and WSSV Free PLS to Reduce the Occurance of White Spot Syndrome (WSS) and Vibriosis in Cultured Shrimp, Penaeus Monodon	en_US
dc.type	Article	en_US