Items where Author is "Siddegowda, G. S."

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Siddegowda, G. S. and Narayan, Bhaskar 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 Science, 20 (8). pp. 583-592. ISSN 2149-181X

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