Physicochemical, Microbial and Sensory Dynamics of Traditionally Smoked and Dried Zig-zag Eel (Mastacembelus armatus) from an Open Market in Chhattisgarh under Different Storage Conditions
Background: Traditional fish processing methods such as smoking and drying are widely practiced in rural regions; however, limited scientific information is available regarding the quality stability of these products under different storage conditions. This study aimed to evaluate the physicochemical, microbial and sen...