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  1. 1

    Changes in the physico-chemical properties and antioxidant activities during reduced-salt fermentation of green mussel (Perna viridis, Linnaeus 1758). द्वारा De Vergara, Marie France

    प्रकाशित 2021
    थीसिस

    Changes in the physico-chemical properties and antioxidant activities during reduced-salt fermentation of green mussel (Perna viridis, Linnaeus 1758).
  2. 2

    Determination of optimum pH and salt requirements for growth of bacteria isolated from mussel (Perna viridis) sauce द्वारा Elbanbuena, Kaye Carmell M.

    थीसिस

    Determination of optimum pH and salt requirements for growth of bacteria isolated from mussel (Perna viridis) sauce

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