الفهرس 
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Abstract
Study the Effect of storage temperature (room Temperature and incubated at 37*C and 55*C)On The Microbiological, Chemcal and organoleptical properties of locally canned mackerel periodically every month for A storage period of 6 months. Some Of The Canned Samples were left for ayear under the aforementioned condition which were microbiologically analysed.