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2.2. CHANGES IN FISH DURING COLD PRESERVATION
2.2.1. Biochemical changes during cold preservation
2.2.2. Microbiological changes during cold preservation
2.3. METHODS USED IN STRIPED CATFISH PRESERVATION
2.3.2. Packaging technologies combined with low temperature storage
2.3.3. The use of chemical preservation
2.3.4. The use of chitosan as a natural preservative combined with frozen
2.4. GENERALITY ABOUT PHYLLANTHUS AMARUS SCHUM. ETTHONN. AND EUPHORBIA HIRTA L
2.5. CURRENT RESEARCH IN APPLICAION OF NATURALANTIOXIDANT COMPOUNDS IN FISH PRESSERVATION
4.1. PROXIMATE COMPOSITION OF STRIPED CATFISH FILLETSUSED IN THE DIP EXPERIMENTS
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