Changes in biochemical and microbiological parameters of Mola (Amblypharyngodon mola) fish pickle during storage at room temperature

Among small indigenous species (SIS) of fishes Mola (Amblypharyngodon mola) has high nutritive value. Beside traditional curry preparation it is necessary to make available this highly nutritive fish in other ready to eat forms and also adding value to this fish. Therefore, this study was carried ou...

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Principais autores:	Md Ismail Hossain, Fatema Hoque Shikha, Sanjida Shohan
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Farm to Fork Foundation 2019-09-01
coleção:	Fundamental and Applied Agriculture
Assuntos:	Fish pickle Mola (Amblypharyngodon mola) biochemical parameters storage room temperature (28°C to 32°C)
Acesso em linha:	http://www.ejmanager.com/fulltextpdf.php?mno=35406
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