Qualitative Changes of Cold Smoked Clarias gariepinus at Ambient and Cold Storage Conditions
Iyiola, Adams Ovie, Adeyemi-doro, Omoniyi, Oyelese, Olusegun Ayodele & Kolawole, Ayotunde Samuel · Journal of Agriculture and Ecology Research International · 2018
Fish is a highly perishable product and major causes of spoilage are autolysis, bacterial decomposition and oxidative rancidity in fatty fishes. One of the cheapest form of fish preservation is smoking. Although deteriorative changes occur after smoking, the need to further freez...
Open access
Research Article
10.9734/JAERI/2018/16228