Open AccessChanges in the Nutritional Composition of Fish Pickle Prepared from Thai Pangus (Pangasianodon hypophthalmus) during Longer Storage at Low Temperature
Author(s) -
Rahman Ma,
Hossain Mi,
Shikha Fh
Publication year - 2019
Publication title -
journal of food science and nutrition research
Language(s) - English
Resource type - Journals
ISSN - 2642-1100
DOI - 10.26502/jfsnr.2642-11000028
Subject(s) - refrigeration , food science , cold storage , fish <actinopterygii> , chemistry , warehouse , composition (language) , water content , biology , fishery , horticulture , physics , geotechnical engineering , marketing , engineering , business , thermodynamics , linguistics , philosophy