Items where Author is "Siddegowda Gopalapura, Shivanne Gowda"

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 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 Gopalapura, Shivanne Gowda and Bhaskar, Narayan and Shubha, Gopal Comparative Analysis of Bioactive Components of Enzymatically and Fermentatively Produced Fish Sauce from Sardine. Turkish Journal of Fisheries and Aquatic Sciences, 23 (6). pp. 1-10.