ELAVARASAN K., B.F.Sc2019-07-052019-07-052008http://krishikosh.egranth.ac.in/handle/1/5810112236Foods deteriorate in quality due to a wide range of reactions including physical, chemical, enzymatic and microbiologicalUSE OF BACTERIOCINS FROM LACTIC ACID BACTERIA IN PRESERVATION OF FISH AND FISHERY PRODUCTSThesis