1.
ZUBERI R, FATIMA R, SHAMSHAD SI, QADRI RB. ?EFFECT OF TEMPERATURE AND USE OF FERMENTED GREEN GRAM AS STARTER CULTURE ON THE PREPARATION OF FERMENTED FISH SILAGE. Pakistan Journal of Scientific & Industrial Research [Internet]. 1995 Mar. 20 [cited 2024 Jul. 3];38(2):94-7. Available from: https://v2.pjsir.org/index.php/biological-sciences/article/view/2443