| Autor: |
L.O. Sanni, S. O. Obasa, F. O. A. George, Ayeloja Aa |
| Rok vydání: |
2011 |
| Předmět: |
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| Zdroj: |
American Journal of Food Technology. 6:790-797 |
| ISSN: |
1557-4571 |
| DOI: |
10.3923/ajft.2011.790.797 |
| Popis: |
Fish and fish products contribute more than 60% of total animal protein intake by Nigerians across all socio-demographic strata. Moreover, smoke-dried fish constitutes about 45% of all fish consumed in Nigeria. In this study, effect of post-slaughter time intervals on the quality of raw and hot –smoked African catfish, Clarias gariepinus products were investigated. Total of one hundred and four live catfish (average weight 700.0+7.0g) were slaughtered prior to smoking. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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