ZUBERI, R., R. FATIMA, S. I. SHAMSHAD, and R. B. QADRI. “?EFFECT OF TEMPERATURE AND USE OF FERMENTED GREEN GRAM AS STARTER CULTURE ON THE PREPARATION OF FERMENTED FISH SILAGE”. Biological Sciences - PJSIR, vol. 38, no. 2, Mar. 1995, pp. 94-97, https://v2.pjsir.org/index.php/biological-sciences/article/view/2443.