Bacterial Count and Proximate Composition of an Indian Sub-Continental Freshwater Barb, Punti (puntius Sophore) and a Gangetic Catfish, Gulsha (mystus Cavasius) During Drying-up Process
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY（2021）
Key words
Fish Drying,bacterial Count,proximate Composition,traditional Techniques,improved Techniques
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