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He is currently working as a Department of Food Chemistry and Nutrition, Vasantrao Naik Marathwada Krishi Vidyapith, Parbhani, MH, India. His research experience includes various programs, contributions and participation in different countries for diverse fields of study. He is committed to highest standards of excellence and it proves through his co-authorship of many books.
Spiced fish sauce; Storage; LAB’s fermentation; Physicochemical properties
Pakhare KN , Dagadkhair AC, Udachan IS and Andhale RA
Research Article: J Food Process Technol 2016, 7: 629