Figure 5. Changes in pH value of dry-salted (DS) and pickle-salted (PS) M.tengra during storage at room-temperature

From

Nutritional Quality Analysis of Bangladeshi Fish Species, M. Tengra (Hamilton-Buchanan, 1822) Preserved with Different Salt Curing Methods in Laboratory Condition

Gulshan Ara Latifa, Subhash Chandra Chakraborty, Mohajira Begum, Mosarrat Nabila Nahid, Farzana Binte Farid

American Journal of Food and Nutrition. 2014, 2(6), 100-107 doi:10.12691/ajfn-2-6-2