Boiled yam quality traits mainly includes white color, sweet taste and the crumbly texture. The latter, as a key trait for boiled yam acceptance, is highly variety dependent. The study aimed at classi
In his dataset, thiobarbutaric acid reactive substances (TBARS), total protein content, aerobic plate count (APC), and total volatile basic nitogen (TVB-N) content of Hilsa packaged in different activ