Zobrazeno 1 - 5
of 5
pro vyhledávání: '"O. E. Adeniran"'
Autor:
Samuel Ayofemi Adeyeye, Olusola Bandele Oyewole, Adewale Olusegun Obadina, A M Omemu, O E Adeniran, Hakeem A Oyedele
Publikováno v:
Nutrition & Food Science, 2016, Vol. 46, Issue 1, pp. 142-155.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-05-2015-0059
Effect of Smoking Methods on Quality and Safety of Traditional Smoked Fish from Lagos State, Nigeria
Autor:
Adetola Olugbile, Samuel Ayofemi Olalekan Adeyeye, Saheed A. Omoniyi, A. M. Omemu, H. A. Oyedele, Olusegun A. Obadina, O. E. Adeniran, Olusola B. Oyewole
Publikováno v:
Journal of Culinary Science & Technology. 15:17-35
This study was carried out to assess the effect of smoking methods on quality and safety of traditional smoked of fish from Lagos State, Nigeria. Five types of fresh fish (40) samples each were obtained from 20 different fish processing centers. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46e03dbfcdc86ac3315b91faca9ebf1f
https://doi.org/10.1080/15428052.2016.1185072
https://doi.org/10.1080/15428052.2016.1185072
Autor:
A. M. Omemu, H. A. Oyedele, Olusegun A. Obadina, Olusola B. Oyewole, O. E. Adeniran, Adetola Olugbile, Samuel Ayofemi Olalekan Adeyeye
Publikováno v:
Journal of Culinary Science & Technology. 14:91-106
A study was carried out to investigate the effect of smoking methods on microbial safety, polycyclic aromatic hydrocarbon, and heavy metal concentrations of traditional smoked fish from Lagos State, Nigeria. One hundred samples of fresh fish were obt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::038be3df0db99565d07ad3a3c5b6fe5c
https://doi.org/10.1080/15428052.2015.1080644
https://doi.org/10.1080/15428052.2015.1080644
Autor:
H. A. Oyedele, A. M. Omemu, Samuel Ayofemi Olalekan Adeyeye, O. E. Adeniran, Olusola B. Oyewole, Adewale O. Obadina
Publikováno v:
Nutrition & Food Science. 46:142-155
Purpose – This study aims to assess the quality and microbial safety of traditional smoked spotted tilapia fish from Lagos State and, by doing so, determine the quality and microbial safety level of traditional smoked spotted tilapia fish, their di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0918a8f4127bbf4a2244b7267a11eb0
https://doi.org/10.1108/nfs-05-2015-0059
https://doi.org/10.1108/nfs-05-2015-0059
Publikováno v:
International Journal of Aquaculture.
This study was carried out to investigate the quality and safety status of traditional smoked of fish from Lagos State, Nigeria. Fresh fish samples (100) (Silver catfish, Spotted tilapia, Bonga shad, Nigerian tongue sole and Guinea barracuda) were co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5ab9b97d9d736fbd4cea65b6563c568
https://doi.org/10.5376/ija.2015.05.0015
https://doi.org/10.5376/ija.2015.05.0015