Items where Author is "Shubha, Gopal"

Article

Siddegowda Gopalapura, Shivanne Gowda and Bhaskar, N. and Shubha, Gopal (2020) Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo rohita) Sauce Produced by Enzymatic and Fermentation Method. Turkish Journal of Fisheries and Aquatic Sciences, 20 (8). pp. 583-592.

Siddegowda, G. S. and Bhaskar, N. and Shubha, Gopal (2020) Enzymatic and Fermentatively Produced Rohu (Labeo rohita) Sauce and its Biochemical and Microbiological Quality. Fishery Technology, 57. pp. 190-199.

Siddegowda, G. S. and Bhaskar, N. and Shubha, Gopal (2017) Fermentative Properties of Proteolytic Pediococcus Strains Isolated from Salt Fermented Fish Hydrolysate Prepared Using Freshwater Fish Rohu (Labeo rohita). Journal of Aquatic Food Product Technology, 26 (3). pp. 341-355. ISSN ISSN: 1049-8850

Siddegowda Gopalapura, Shivanne Gowda and Bhaskar, N. and Shubha, Gopal (2016) Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview. Food Reviews International, 32 (2). pp. 203-229.

Siddegowda, G. S. and Bhaskar, N. and Shubha, Gopal (2016) Biochemical and Bacteriological Quality of Rohu (Labeo rohita) Head Sauce Produced by Enzymatic and Fermentation Method. Fishery Technology, 53. pp. 220-231.