Sajib Al- Reza
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, 1902, Bangladesh
Subrata Karmaker
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, 1902, Bangladesh
Mahmudul Hasan
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, 1902, Bangladesh
Shuvra Roy
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, 1902, Bangladesh
Riadul Hoque
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, 1902, Bangladesh
Nannur Rahman
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, 1902, Bangladesh
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Sajib Al- Reza, Subrata Karmaker, Mahmudul Hasan, Shuvra Roy, Riadul Hoque and Nannur Rahman, 2015. Effect of Traditional Fish Processing Methods on the Proximate and Microbiological Characteristics of Laubuka dadiburjori During Storage at Room Temperature. Journal of Fisheries and Aquatic Science, 10: 232-243.
DOI: 10.3923/jfas.2015.232.243
URL: https://scialert.net/abstract/?doi=jfas.2015.232.243
DOI: 10.3923/jfas.2015.232.243
URL: https://scialert.net/abstract/?doi=jfas.2015.232.243