Processing and Microbial Profile of “Soudamouka” a Sun-dried Fish from Sudano-Sahelian Zone of Cameroon
Bakari Daoudou, Bayoï James Ronald, Darman Djoulde Roger, Vroumsia Toua & . Farikou · Journal of Advances in Biology & Biotechnology · 2020
Fish is an extremely perishable food item and requires preservation for future use. Several methods including drying, are used round the world for preserving fish and to extend its shelf-life. The microbial quality of sun-dried fish locally called “soudamouka” was investigated. C...
Open access
Research Article
10.9734/jabb/2020/v23i330148