Maruf Hossain
Department of Fisheries and Marine Science, Noakhali Science and Technology University, Sonapur, Noakhali-3814, Bangladesh
Ripon Kumar Adhikary
Department of Fisheries and Marine Science, Noakhali Science and Technology University, Sonapur, Noakhali-3814, Bangladesh
Khandaker Rayhan Mahbu
Industrial Microbiology Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh
Mohajira Begum
Fish Technology Research Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh
Md. Rakeb Ul Islam
Department of Fisheries and Marine Science, Noakhali Science and Technology University, Sonapur, Noakhali-3814, Bangladesh
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How to cite this article
Maruf Hossain, Ripon Kumar Adhikary, Khandaker Rayhan Mahbu, Mohajira Begum and Md. Rakeb Ul Islam, 2012. Effect of 10% Concentrations of Salt, Garlic and Coriander on the Quality of Smoked Hilsa Fish (Tenualosa ilisha). American Journal of Food Technology, 7: 501-505.
DOI: 10.3923/ajft.2012.501.505
URL: https://scialert.net/abstract/?doi=ajft.2012.501.505
DOI: 10.3923/ajft.2012.501.505
URL: https://scialert.net/abstract/?doi=ajft.2012.501.505
TAPOSHI CHAKMA Reply
Excellent job. and such job shoud be carried out for our own benifit