Open AccessNutritional Qualities Of Hilsha And Sarpunti In Different Salt Curing Methods
Author(s) -
Ghulam Mustafa,
Sayeda Rezwana Begum,
Abdul Khaleque,
Meshkatul Jannat,
Dewan Ahsan
Publication year - 1970
Publication title -
the dhaka university journal of biological sciences
Language(s) - English
Resource type - Journals
eISSN - 2408-8501
pISSN - 1021-2787
DOI - 10.3329/dujbs.v21i1.9749
Subject(s) - salting , brine , curing (chemistry) , food science , chemistry , dried fish , fish <actinopterygii> , fishery , biology , polymer chemistry , organic chemistry