Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India
Crossref DOI link: https://doi.org/10.1007/s13197-015-1944-7
Published Online: 2015-08-05
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Majumdar, Ranendra K.
Roy, Deepayan
Bejjanki, Sandeep
Bhaskar, N.
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