article Open Access
Quality characteristics of three Hot-Smoked fish species using locally fabricated Smoking kiln
International Journal of Fisheries and Aquatic Studies · 2015 · Vol. 2(5) · pp. 88–92
Food Quality and Safety StudiesSmoked fishFish <Actinopterygii>Quality (philosophy)Environmental scienceFisheryFood scienceToxicologyBiologyPhysics
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11
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0.45
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0
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77%
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Comparative study of quality deterioration and microbiological safety of oven-dried and smoked products from African catfish (Clarias gariepinus) at various storage condition
International Journal of Fisheries and Aquatic Studies · 2024 · 1 citations
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