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Advances in Animal and Veterinary Sciences
Research Article
Adv. Anim. Vet. Sci. 4(9): 468-475
Figure 1
a) A view of Junglighat fish market; b), c) Rastrelliger kanagurta landings
Figure 2
Rastrelliger kanagurta at different storage temperatures
Figure 3
Variations in tissue pH of raw Rastrelliger kanagurta (28°C)
Figure 4
Variations in tissue pH of iced Rastrelliger kanagurta (4°C)
Figure 5
Variations in tissue pH of frozen Rastrelliger kanagurta (-5°C)
