Preservation of farmed carp (Naini) fish by salting followed by drying and it's quality evaluation

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Preservation of farmed carp (Naini) fish by salting followed by drying and it's quality evaluation

Salting and drying of fish was studied for preservation of Naini fish. Quality evaluation was done to study the shelf life. Naini fish was procured from Regional Agricultural Rearch station, Tarahara, Sunsari, Nepal. Three different treatment temperature (RT, 4°C and 10°C), different brine of salt...

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Bibliographic Details
Main Authors:	Basnet, Dharma Raj, Bhattarai, Rewati Raman, Mishra, Achyut, Rai, Basanta Kumar
Format:	Journal Article
Published:	2013
Online Access:	http://hdl.handle.net/20.500.11937/88686

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