A report on the practice-in-industry training in fish culture
Dried tilapia samples were prepared using different salt concentration (5%, 9% and 15%) and with different soaking times (30min, 2 hour and 1hour and 30 minutes). Using the analysis of variance (ANOVA), effects of different salt concentration soaking time on the samples were analyzed correlations be...
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| Aineistotyyppi: | Opinnäyte |
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Miagao, Iloilo
College of Fisheries, University of the Philippines
2013
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