Open AccessComparative Study of Quality-Analysis of Three Different Bangladeshi Smoke-Dried Lean Fishes Using Salt and Turmeric Stored at Refrigeration Temperature (4°C)
Author(s) -
Gulshan Ara Latifa,
Subhash Chandra Chakraborty,
Mohajira Begum,
Farzana Binte Farid,
Mosarrat Nabila Nahid
Publication year - 2014
Publication title -
american journal of food science and technology
Language(s) - English
Resource type - Journals
eISSN - 2333-4827
pISSN - 2333-4835
DOI - 10.12691/ajfst-2-6-7
Subject(s) - food science , smoked fish , preservative , dried fish , smoke , moisture , shelf life , fish <actinopterygii> , biology , chemistry , fishery , organic chemistry