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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.