ZUBERI, RABIA, RIAZ FATIMA, SEEMA ISMAT 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 38, no. 2 (March 20, 1995): 94–97. Accessed November 22, 2024. https://v2.pjsir.org/index.php/biological-sciences/article/view/2443.