Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Salaudeen, M.M"'
Publikováno v:
Journal of Aquatic Sciences; Vol. 36 No. 2 (2021); 149-155
Fatty acid compositions of the lipids extracted from various fish feeds (Eco-float, Blue-crown, Uncle - frances, Triton, Stretting, Crown, Jik, Shaldac, Solace, Coppens, Vital, Local sinking, Local feed, Aqualis and Local floating) vended in Lagos St
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11ef94159e48283058b960e6c96d667d
https://doi.org/10.4314/jas.v36i2.14
https://doi.org/10.4314/jas.v36i2.14
Autor:
Salaudeen, M.M., Osibona, A.O.
Publikováno v:
Ife Journal of Science; Vol 20, No 2 (2018); 345-353
Microbial spoilage is one of the causes of quality deterioration of smoked catfish during storage. The impact of smoking techniques and storage conditions on the quality of smoked catfish were determined. Smoked dried catfish were produced using trad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::0000c280dcef0a2bdf07f3af8f40855b
https://www.ajol.info/index.php/ijs/article/view/175993
https://www.ajol.info/index.php/ijs/article/view/175993
Publikováno v:
Journal of Aquatic Sciences; Vol 32, No 1B (2017); 101-107
Fish meat has become a component of a healthy diet, as it is considered a source of essential fatty acids. The effects of smoking on the fatty acids composition (FAC) of smoked croakers were determined. Smoked croakers were produced using improved sm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::6ab8cea8866983c1ef03eccdb070efa0
https://www.ajol.info/index.php/jas/article/view/165943
https://www.ajol.info/index.php/jas/article/view/165943
Twenty samples of canned seafood consisting of tuna, mackerel, sardines, prawn and shrimp were collected from retail operations in Victoria Island, Lagos, Nigeria. Mercury content in these canned seafood were determined after digestion by the Associa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1022::f5f1592459abbc86d7efb5930398366c
http://aquaticcommons.org/23444/
http://aquaticcommons.org/23444/
The effect of food grade chemical and natural preservatives on the proximate and sensory analysis of smoked catfish Clarias gariepinus during six weeks ambient storage were determined. Eleven pre-smoking treatments were applied: 25% sodium chloride (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1022::0d47696d39dfdc2c7f553d78fe83a912
http://aquaticcommons.org/23393/
http://aquaticcommons.org/23393/
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.