Berwal, J. S.Bharti, Anju2017-06-032017-06-032001http://krishikosh.egranth.ac.in/handle/1/5810014072en-USAntimycotic efffect, Antioxidant effect, Spices, Cumin, Garlic, Ginger, Mustard, Red chilli, TurmericApplication of starter cultures for production of shelf-stable pickle from spent henThesis