Figure 5. Changes in Proximate Composition of salt and turmeric (S +T) treated smoke-dried Guchi-Baim fish during storage at refrigerator temperature (4°C)

From

Comparative Study of Quality-Analysis of Three Different Bangladeshi Smoke-Dried Lean Fishes Using Salt and Turmeric Stored at Refrigeration Temperature (4°C)

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

American Journal of Food Science and Technology. 2014, 2(6), 209-215 doi:10.12691/ajfst-2-6-7