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Oriental Fermented Foods: Microbiology

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This document is a report submitted by Mr. E. Mari Karthick, a student at Sri Paramakalyani College in Alwarkurichi, on the topic of oriental fermented foods. The report was submitted for a food microbiology course and overseen by Dr. C. Mariappan, an assistant professor of microbiology at Sri Paramakalyani College.

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ORIENTAL FERMENTED FOODS SRI PARAMAKALYANI COLLEGE ALWARKURICHI FOOD MICROBIOLOGY SUBMITTED BY Mr.E.MARI KARTHICK II MSc MICROBIOLOGY 20367SRI PARAMAKALYANI COLLEGE ALWARKURICHI SUBMITTED BY DR.C.MARIAPPAN ASSISTANT PROFESSOR DEPARTMENT OF MICROBIOLOGY SRI PARAMAKALYANI COLLEGE ALWARKURICHI
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology
Oriental Fermented Foods: Microbiology

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Oriental Fermented Foods: Microbiology

  • 1. ORIENTAL FERMENTED FOODS SRI PARAMAKALYANI COLLEGE ALWARKURICHI FOOD MICROBIOLOGY SUBMITTED BY Mr.E.MARI KARTHICK II MSc MICROBIOLOGY 20367SRI PARAMAKALYANI COLLEGE ALWARKURICHI SUBMITTED BY DR.C.MARIAPPAN ASSISTANT PROFESSOR DEPARTMENT OF MICROBIOLOGY SRI PARAMAKALYANI COLLEGE ALWARKURICHI