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2 results for Subhash Chandra Chakraborty.

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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: 21881Downloads: 17767
Dry-salting pickle-salting M. tengra proximate-composition chemical analysis
Abstract Full Text PDF (150 KB) Full Text HTML Full Text ePUB (117 KB)
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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: 27106Downloads: 18972
smoke-drying biochemical-composition sensory-evaluation chapila Kaika Guchi-Baim salt-turmeric
Abstract Full Text PDF (134 KB) Full Text HTML Full Text ePUB (103 KB)
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