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Chemical and microbiological changes of salted Caspian Kutum (Rutilus frisii kutum) roe

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Figure

Figure 2: Comparison of TVB-N 1                               1 measured in raw and salted roe of Kutum  Mean values from three independent determinations
Table 2: Fatty acid composition of total lipid (TL) in raw and salted Kutum roe (%).
Table 3: The results of microbiological analysis of raw and salted Kutum roe.

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