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4 results for Mohajira Begum.

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Nutritional Quality Analysis of Bangladeshi Fish Species, M. Tengra (Hamilton-Buchanan, 1822) Preserved with Different Salt Curing Methods in Laboratory Condition
by Gulshan Ara Latifa, Subhash Chandra Chakraborty, Mohajira Begum, Mosarrat Nabila Nahid and Farzana Binte Farid
American Journal of Food and Nutrition. 2014, 2(6), 100-107. DOI: 10.12691/ajfn-2-6-2
Pub. Date: December 26, 2014Views: 18662Downloads: 14382
Dry-salting pickle-salting M. tengra proximate-composition chemical analysis
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The Effect of Lemon Leaves Extract Treatment on the Nutrient Content and Microbial Properties of Dried Chanda (Chanda Nama)
by Mohajira Begum, Tanjina Akter, Shakir uddin Ahmed and Majeda Begum
Journal of Food and Nutrition Research. 2014, 2(1), 21-24. DOI: 10.12691/jfnr-2-1-4
Pub. Date: January 19, 2014Views: 17202Downloads: 11392
drying chanda microbial quality lemon leaves extract
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Studies on the Effectiveness of Tejpata (Cinnamomum tamala Nee) Leaf Extract on Dried Kachki (Corica soborna) Fish Preservation in Laboratory Condition
by Mohajira Begum, Majeda Begum, Shakir uddin Ahmed and Tanjina Akter
American Journal of Food Science and Technology. 2013, 1(3), 14-17. DOI: 10.12691/ajfst-1-3-1
Pub. Date: July 15, 2013Views: 20600Downloads: 13877
drying Tejpata leaves extract Kachki fish proximate composition microbiological parameter
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Comparative Study of Quality-Analysis of Three Different Bangladeshi Smoke-Dried Lean Fishes Using Salt and Turmeric Stored at Refrigeration Temperature (4°C)
by Gulshan Ara Latifa, Subhash Chandra Chakraborty, Mohajira Begum, Farzana Binte Farid and Mosarrat Nabila Nahid
American Journal of Food Science and Technology. 2014, 2(6), 209-215. DOI: 10.12691/ajfst-2-6-7
Pub. Date: January 04, 2015Views: 23692Downloads: 15402
smoke-drying biochemical-composition sensory-evaluation chapila Kaika Guchi-Baim salt-turmeric
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