TY  - BOOK
AU  - Siddegowda, G. S.
AU  - Shubha Gopal
AU  - N. Bhaskar
TI  - Biochemical and bacteriological quality of sauce prepared from fish and edible fish byproducts
U1  - 579 SID 
KW  - Microbiology
KW  - Biochemical characteristics of fermented fish sauce
KW  - Bacteriological properties of fermented fish sauce
UR  - http://hdl.handle.net/10603/207371
ER  -